Saskatoon Berry Pie Filling recipe

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Ingredients

4 cups water
¾ cup lemon juice
12 cups fresh serviceberries
3 cups white sugar
1 cup cornstarch

Nutrition Info

160.3 calories
carbohydrate: 41 g
cholesterol: : -
fat: 0.2 g
fiber: 1.8 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 2.5 mg
sugar: 32.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and lemon juice to a boil in a large pot, stir in serviceberries. Return mixture to a boil.

  2. Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries, cook, stirring constantly, until sauce is clear, about 3 minutes.

  3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  5. Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Recipe Yield

4 quarts

Recipe Note

This is a great pie filling, or you can use it as a sauce over cheesecake, white cake, or soda cracker dessert. Filling is ready to be used right away or can be canned for later use.

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