Strawberry Pie Filling

Strawberries are among the first fruit to ripen in the Northeast.  

In my area of Ohio, strawberries are ripe around the first week in June. 

Every year we make Strawberry Freezer Jam and freeze cut-up strawberries to use during cold winter months. Sometimes we use fresh strawberries for other recipes like Strawberry Schnapps.

This year I decided to try homemade Strawberry Pie Filling.   There is nothing better than a cool dessert on a hot summer day. But a strawberry pie with whipped topping is a great dessert anytime.

For me, strawberries mark the passage from spring to summer each year. And besides, making delicious fresh strawberry edibles gives me something to do while I eagerly wait for my garden vegetable to ripen.

In 2010, strawberries surpassed apples to become the third-largest among fruits in agriculture crops in the U.S., after grapes and oranges. And strawberries are the fifth-highest consumed fresh fruit by weight in the U.S. behind bananas, apples, oranges, and grapes.  

The health benefits of strawberries include antioxidants, folate, potassium, vitamin C, and fiber besides just being so darn delicious!

Freshly picked basket full of strawberries at Hann Farms 

Tips and suggestions:

• Freshly picked strawberries are best for the most intense strawberry flavor, but you can use frozen.
• Make sure to use Clear Jel for this recipe (not Sure-Jell)
• You can substitute 1 or 2 cups of cold water with 1 to 2 cups of strawberry juice.
• Use Strawberry Pie Filling to top cheesecake, angel food cake, shortcake, or make a cobbler.

Look at those strawberries!!

Strawberry Pie Filling 

PRINT RECIPE

Ingredients:

6 quarts (approximately 21 cups) fresh strawberries

6 cups sugar

2 ¼ cups regular Clear Jel

7 cups cold water

½ cup lemon juice

7-quart canning jars and lids

Red food coloring, optional

Whole and cut strawberries 

Directions:

Wash and sterilize canning jars and keep them hot. Keeping the jars hot helps to prevent breakage when adding the hot pie filling.   

Prepare water bath canner. I place my jars in the hot water in my canner until ready to use.  Wash 2 piece lids.  New lids no longer need to be boiled, but you can simmer them if desired.

Slightly smash 7 to 8 cups of the strawberries

Wash strawberries, remove stems and caps and any blemishes, Cut large strawberries in half and leave medium to small strawberries whole and place in a large bowl. Measure to make 21 cups of strawberries. 

I added 1 extra cup of berries to make 22 cups.  Why?
Usually, we have 2 to three cooks at a time in my kitchen, tasting everything more than once! I didn't want even one jar to come up short!

Once all the strawberries are cut, measure approximately 7 to 8 cups into a medium bowl and slightly crush.  Add back to the main bowl of strawberries.  Set aside.

Combine sugar and Clear Jel in a large stockpot and mix together. Add cold water.  

Clear Jel ordered from Hoosier Hill Farm

Cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and cook and bubble 1 minute longer, stirring constantly.

Add a few drops of red food coloring if desired.

When the liquid is thickened, gently fold in the strawberries.

Add strawberries to sugar, water, Clear Jel mixture

Immediately fill quart canning jars with pie filling, leaving a 1 ¼ inch headspace. Remove air bubbles and refill is necessary. 

Fill Jar

Wipe jar rims; add two-piece lids and process in a water bath for 30 minutes at a full rolling boil.

(Check altitude for your area as time can vary from 25 minutes to 35 minutes)

Water Bath for 30 minutes

Remove from canner and allow to cool for 24 hours without disturbing.

Check to make sure each has sealed by gently pressing in the center of the lid. If it pops up and down, it is not sealed. Store unsealed jars in the refrigerator to use right away. 

Wipe jars clean, label, and then store sealed jars in a dark cool area until ready to use.

Pints:

If you choose to can the strawberry pie filling in pint jars, follow the recipe for canning in quart jars, retaining 1 ¼ headspace, and using the processing time listed for quart jars. 

PRINT RECIPE

Pie Filling for One Pie:

3 ½ cups fresh strawberries

¾ to 1 cup sugar

¼ cup Clear Jel

1 cup cold water

3 ½ teaspoons lemon juice

To make, follow the directions above. 

When thickened, allow to cool and then refrigerate or follow the directions below for making a Strawberry Pie.

Making a Strawberry Pie:

Line a pre-baked pie shell or graham cracker crust with fresh sliced strawberries if desired.

Pour cooled pie filling into pie crust over fresh berries.

Cover the top with whipped cream and add fresh-cut strawberries on top. 

Place in the refrigerator to chill until ready to serve.

What is Clear Jel: 

Canning pie filling using tapioca or cornstarch as the thickener is an outdated and very risky method.  

Clear Jel is the only thickening agent approved by the USDA for canning.  
Clear Jel is different than pectin (Sure-Jel) and is used to thicken pie fillings or soups, but not so much in jams and jellies. It is a modified corn starch (a derivative of corn) made to withstand the heat of canning.  Use it just like you would flour or cornstarch to thicken pies or soups. 

Let me know if you like this recipe or if you adore strawberry pie as I do.  

I’d love to hear from you,

Elizabeth

Other Posts:

Strawberry Freezer Jam

Choosing a Farm Market

Homemade Strawberry Schnapps

 

Another love of mine, vintage aprons.  This one strawberry!

 

Me in my kitchen, photo was taken by my daughter Alexis