This easy raspberry pie filling recipe is perfect for canning and using in pies, tarts, and more. Preserve the taste of summer with simple ingredients and step-by-step instructions.
Equipment
- Large pot
- Canning jars with lids
- Jar lifter
- Funnel
- Mixing bowl
Ingredients
- 6 cups fresh raspberries
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- 2 cups water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract optional
Instructions
- Sterilize jars and keep warm.
- Combine sugar, cornstarch, and water in a pot. Bring to a boil.
- Add raspberries and lemon juice. Simmer for 5-7 minutes.
- Stir in vanilla extract.
- Fill jars, leaving ½ inch headspace.
- Process in a boiling water bath for 15 minutes.
- Cool and store.
Notes
- Adjust sweetness to taste.
- Mix in other berries for variety.