Canning strawberry pie filling lets you enjoy the taste of summer all year long. This versatile filling is perfect for pies, cakes, cheesecakes, ice cream sundaes, and more!
Strawberries are a beloved early-season fruit, and having a pantry full of canned strawberry pie filling means you can whip up a delicious dessert anytime.
Ingredients for Canning Strawberry Pie Filling
This recipe uses Clear Jel (cook type), a canning-approved thickener. Flour, tapioca starch, and regular cornstarch are not suitable for canning.
Per Quart Jar:
- 3 1/2 cups sliced strawberries (about 2 lbs fresh)
- 3/4 cup + 2 Tbsp sugar
- 1/4 cup + 1 Tbsp Clear Jel
- 1 cup water (or juice)
- 3 1/2 tsp bottled lemon juice
For a 7-Quart Canner Batch:
- 6 quarts sliced strawberries (about 14-15 lbs fresh)
- 6 cups sugar
- 2 1/4 cups Clear Jel
- 7 cups water (or juice)
- 1/2 cup bottled lemon juice
One pound of Clear Jel is approximately 3 cups.
Altering the Recipe
- Sugar and Spices: Adjust to taste.
- Lemon Juice: Do not alter the amount. It’s crucial for safety.
- Clear Jel: You can reduce the amount to 3-4 Tbsp per jar for a looser set.
- Juice: Adding more lemon juice for a tarter flavor is acceptable.
Do not: Decrease the lemon juice ratio or increase the Clear Jel beyond the recipe amount.
How to Can Strawberry Pie Filling
Working with Clear Jel requires specific steps:
- Prepare: Prepare a water bath canner, jars, and lids.
- Wash and Slice: Wash, drain, hull, and slice strawberries.
- Blanch: Blanch strawberries in boiling water for 30 seconds to 1 minute. Keep warm.
- Combine Clear Jel and Sugar: In a large pot, combine sugar and Clear Jel.
- Dissolve Clear Jel: Add cold water or juice and whisk until Clear Jel is completely dissolved. Do not apply heat until dissolved.
- Cook and Thicken: Heat over medium-high heat, whisking constantly, until the mixture bubbles and thickens.
- Add Lemon Juice: Add lemon juice and cook for 1 minute.
- Add Strawberries: Turn off heat and gently fold in the drained berries.
- Fill Jars: Immediately fill jars, leaving 1-inch headspace. Remove air bubbles.
- Process: Process in a water bath canner for 30 minutes (pints and quarts), adjusting for altitude:
- 0-1000 feet: 30 minutes
- 1001-3000 feet: 35 minutes
- 3001-6000 feet: 40 minutes
- Above 6000 feet: 45 minutes
Juice or Water?
Using strawberry juice instead of water enhances flavor and color.
- To extract juice: Simmer chopped strawberries with a little water, mash, and drain through cheesecloth or a jelly bag.
- Frozen Strawberries: Thaw and collect juice.
- Juicer: Use a juicer to extract juice without heating.
If using water, consider adding a drop or two of red food coloring. Other fruit juices (apple, cherry, cranberry) can be used but will alter the flavor. Using at least some strawberry juice (1/4 to 1/2) is recommended for best flavor.
Using Strawberry Pie Filling
Canned strawberry pie filling is shelf-stable and ready to use.
- Pies: Bake into a pie.
- Toppings: Use on banana splits, cheesecakes, etc.
- Cake Layer: Use as a filling between cake layers.
- Snack: Enjoy it straight from the jar.
- No-Bake Tarts: Use as a traditional gelled topping.
- Rhubarb Pie: Combine with canned rhubarb for a quick strawberry rhubarb pie.
Homemade Strawberry Pie Filling
This homemade strawberry pie filling is perfect for pies, cheesecakes, and desserts. Canned for long-term storage, it’s an easy way to enjoy fresh strawberry flavor year-round.
Prep Time: 20 minutes
Cook Time: 10 minutes
Canning Time: 30 minutes
Total Time: 1 hour
Yield: 1 quart (or 7 quarts for a full batch)
Ingredients
Single Quart
- 3 1/2 cups sliced strawberries (about 2 lbs)
- 3/4 cup + 2 tbsp sugar
- 1/4 cup + 1 tbsp Clear Jel
- 1 cup water or juice
- 3 1/2 tsp bottled lemon juice
7-Quart Canner Batch
- 6 quarts sliced strawberries (about 14–15 lbs)
- 6 cups sugar
- 2 1/4 cups Clear Jel
- 7 cups water or juice
- 1/2 cup bottled lemon juice
Instructions
- Prepare Equipment: Set up a water bath canner, sterilize jars, and wash lids. Wash and hull strawberries, then slice them into halves or quarters.
- Blanch Strawberries: Bring water to a boil, blanch strawberries for 30 seconds to 1 minute, then remove with a slotted spoon. Keep warm.
- Make Clear Jel Mixture: In a large pot, whisk sugar and Clear Jel. Add cold water or juice and whisk until fully dissolved. Heat over medium-high, stirring until it thickens and bubbles. Stir in lemon juice and cook for 1 more minute.
- Combine & Fill Jars: Gently fold in blanched strawberries. Immediately ladle into jars, leaving 1-inch headspace. De-bubble the jars.
- Process & Store: Seal jars with canning lids and process in a water bath canner for 30 minutes (adjust for altitude). Let jars sit in the canner for 10 minutes before removing. Cool for 12–24 hours, check seals, and store for up to 12 months.
Notes
- Clear Jel must be dissolved in cold liquid to avoid clumping.
- Altitude Adjustments for Canning:
- 0 to 1,000 ft: 30 min
- 1,001 to 3,000 ft: 35 min
- 3,001 to 6,000 ft: 40 min
- Above 6,000 ft: 45 min
- Store sealed jars in a cool, dark place; refrigerate after opening.