I said I was going to make strawberry pie filling, and I did indeed do so the first week of July when strawberries were in their prime. I'm really behind on posting because I've been in a making-not-writing kind of mindset. That said, when strawberry season rolls around again, here's the recipe just a-waitin' for you.
- 15 cups halved strawberries
- 3 cups sugar (you can up or lower the amount of sugar to your taste)
- 1 1/2 cup ClearJel (do not substitute!)
- 3 cups water
- 12 T lemon juice
- 6 or 7 pint (500 ml) Mason jars
- 6 or 7 snap lids and rings
Directions for canning:
- Wash your jars in hot soapy water and rinse well.
- Make sure your jars and water bath are ready because it comes together quickly.
- Combine sugar, ClearJel, water in a large pot. Whisk it all together thoroughly until well combined. Heat on medium until mixture thickens and begins to bubble.
- Heat water to the almost boil in a small pot and place your snap lids in there to soften.
- Fold strawberries, a few cups at a time, into the hot mixture.
- Scoop hot strawberry pie filling into jars leaving a good 1.5 inch headspace.
- Bubble, bubble, toil and trouble each jar with a skewer or chopstick to release any trapped air. Wipe each rim thoroughly with a clean paper towel, dampened with vinegar. (The vinegar works really well to clean up the sticky, sticky filling.) Place a heated snap lid down and screw the ring on finger tip tight.
- Put the filled jars into your water bath canner. Make sure there is at least an inch of water above the top of your jars. Don't start your timer until the water is boiling. Boil for 30 minutes.
Ta da! I plan to use one pint of strawberry filling with one pint of rhubarb filling per pie. Haven't tried it yet, but that is the plan, man.