This recipe is for one quart of pie filling. The amounts can be multiplied by the number of quarts needed ( up to 7 quarts at a time)

INGREDIENTS

1 cup granulated sugar
¼ cup plus 1 tablespoon Clearjel  ( Use regular not instant Cleargel)
¼ teaspoon of cinnamon, optional
1 1/3 cups cold water
1 tablespoon plus 1 teaspoon lemon juice
3 ¾ cups fresh berries( Marionberry, loganberry, blackberry, raspberry)

DIRECTIONS:

Wash one quart jar. Keep hot until needed. Prepare lid as manufacturer directs.
Combine sugar, Clearjel, and cinnamon (if desired), in a large saucepan. Add water. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil for one minute, stirring constantly. Fold in berries.

Ladle hot filling into 1 hot jar at a time, leaving ½ inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars if making more than one quart. Process in a boiling water canner for 30 minutes. Yields 1 quart. Note: Frozen berries may be used. If they’re sweetened, rinse off while fruit is frozen. Thaw and drain juice away from beries. Measure drained fruit, and use the juice in place of the water (adding enough water to measure 1 1/3 cups)

Recipe courtesy of Jan Roberts Dominguez  adapted from the USDA