Marion- Raspberry Pie Filling

This is the recipe used for the pie filling. It's from the OSU extension service. We substituted blackberries for the Marion berries and raspberries. We made a freezer version last year but it is much nicer being able to sore this in the pantry. Clear-jel is available at Hentze Farm or through the extension service.


CHERRY PIE FILLING (BLACKBERRY PIE FILLING)**
Quantities of Ingredients Needed for
1 Quart 7 Quarts
Fresh sour cherries 3⅓ cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear-Jel ¼ cup + 1 Tbsp. 1¾ cups
Cinnamon (optional) ⅛ tsp. 1 tsp.
Cold water or fruit juice*** 1⅓ cups 9⅓ cups
Almond extract (optional) ¼ tsp. 2 tsp.
Red food coloring (optional) 6 drops ¼ tsp.
Bottled lemon juice 1 Tbsp. + 1 tsp. ½ cup
QUALITY: Select very ripe, firm, tart cherries. If using frozen cherries, refer to page 1.
PROCEDURE: Rinse and pit cherries. To prevent stem end browning, hold pitted cherries in
water containing 1 teaspoon of ascorbic acid crystals or 6 crushed 500 mg vitamin C tablets in
1 gallon of water. Combine sugar, Clear-Jel, and cinnamon (if desired) in a large saucepan. Stir.
Add water or juice, almond extract, and food coloring (if desired). Stir mixture and cook over
medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil
1 minute, stirring constantly. Fold in cherries. Fill quart jars, leaving 1-inch headspace. Process
immediately (page 4).
**The Cherry Pie Filling recipe can be used with blackberries. More sugar may be required for
tart berries. When making berry filling, omit the cinnamon, almond extract and food coloring.
***Water can be replaced with cherry or berry juice for a more fruit flavored filling.