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Canning Raspberry Pie Filling

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 pints
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Canning jars with lids
  • Jar lifter
  • Funnel
  • Mixing bowl

Method
 

  1. Sterilize jars and keep warm.
  2. Combine sugar, cornstarch, and water in a pot. Bring to a boil.
  3. Add raspberries and lemon juice. Simmer for 5-7 minutes.
  4. Stir in vanilla extract.
  5. Fill jars, leaving ½ inch headspace.
  6. Process in a boiling water bath for 15 minutes.
  7. Cool and store.

Notes

  • Adjust sweetness to taste.
  • Mix in other berries for variety.