Monday, January 2, 2012

Blackberry Pie Filling 黒いちごパイの中身

Last summer, we finally had a bumper crop of blackberries. One fine sunny afternoon, I sent the boys out with Hubby-san to pick some berries for a pie, and they came back with FIVE baskets full of purple goodness. I made the pie, but there were still so many berries left I decided to can some pie filling. It was something new for me, and I love the result!

Blackberry Pie Filling (per quart)

5 cups of whole berries
1/4 cup water
1 and 1/4 cup sugar (this was a little too sweet for us)
1/4 cup ClearJel (cornstarch or potato starch also works)
2 tablespoons lemon juice

Mix all ingredients in a saucepan and simmer for five minutes. Ladle into clean, hot canning jars and leave a generous one-inch headspace. (It expands as it processes and we had a few sticky messes.) Process in a hot water bath for 30 minutes.

One quart will make one 9-inch pie. Bake at 425 degrees F (220 degrees C) for 30 minutes, then reduce to 350 degrees F (180 degrees C) for 30 minutes.

There is a scribble at the bottom of my note that says, so I'm thinking I probably got the recipe from them.  Even if I didn't get the recipe from this website, it's a great resource!





5カップ  黒いちご
1/4カップ 水
1.25Cカップ 砂糖 (内にとってはちょっと甘かったけど)
1/4Cカップ かたくりこ
大サジ2杯 レモン汁

すべてを鍋に入れて、まぜながら、弱火で 5分間加熱する。「ビン詰め」にするなら、温かくしたビンに加熱した黒いちごを入れ、30分間煮沸する。冷凍をするなら、さましてからポリぶくろに入れて冷凍する。


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