How to Make Sweet-Tart Blackberry Pie Filling

Name: Blackberry Pie Filling
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 16 cups or 4 quarts blackberries (fresh or previously frozen (see notes)); 4 ⅔ cups sugar; 1 ¼ cups clear jel; 4 ⅓ cups water ((or reserved liquid from frozen blackberries)); ⅓ cup lemon juice

I’ll show you how to make a beautiful blackberry pie filling perfect for pies, cobblers, or even pouring over ice cream. Using clear jel instead of cornstarch is important to make sure you get a thick and stable filling that won’t break down. With a few simple steps, you can enjoy the sweet taste of berries all year long. Even beginners can make this waterbath canning recipe.

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Jars of homemade blackberry pie filling on a wooden table surrounded by fresh blackberries.

Every summer, right outside my kitchen window, my blackberry bushes go crazy. There is a blackberry patch I planted down the driveway, which of course does terribly, and my wild patch does perfectly. Anyway, no matter how you get your berries, this will taste great in a classic pie or just spooned over ice cream.

Ingredients and Tools You’ll Need

Along with all your standard canning tools, have a chopstick ready to use as a debubbler. This will keep your blackberries from breaking up compared to the standard tool. Use clear jel instead of cornstarch to keep your filling stable, and frozen blackberries are totally fine to use.

Ingredients for blackberry pie filling, including blackberries, sugar, clear jel, lemon juice, and reserved blackberry juice.

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Equipment

8-10 quart stockpot
strainer (optional)
Water Bath Canner
Jar lifter
Funnel
Ladle
chopstick (used as a debubbler)
lids and rings
Towel

Ingredients

16 cups or 4 quarts blackberries, fresh or previously frozen (see recipe card notes)
4 ⅔ cups sugar
1 ¼ cups clear jel (important for a thick, stable filling)
4 ⅓ cups water (or reserved liquid from frozen blackberries)
⅓ cup lemon juice

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Blackberry Pie Filling

Step 1: Prep Berries

If you are starting with frozen blackberries, allow them to thaw in the fridge overnight. The next day, place the blackberries in a colander over a bowl and allow the blackberries to drain, reserving the juice of the blackberries.

Step 2: Prep Canning Supplies

Wash your jars with hot, soapy water. Prepare your water bath canner by filling it with water and allowing the jars to be fully submerged in water. Place over medium heat, cover, and simmer. Place the lids and rings in a pot of water and simmer on low.

Step 3: Combine Sugar And Clear Jel

In a large bowl combine the sugar and clear jel together. Set aside.

Mixing clear jel and sugar in a bowl for blackberry pie filling.

Step 4: Mix With Liquid

In a large pot, add the water or reserved berry liquid. (If, when thawing your berries, you do not get enough liquid, add water until it equals 4 ⅓ cups liquid) Add the sugar and clear jel mixture to the large pot stir to fully combine.

Cooking blackberry pie filling mixture in a large pot with bubbling liquid.

Step 5: Heat Until Thickened

Set to medium heat, stirring constantly, and allow the mixture to thicken and start to bubble. The mixture will become thick, and if you are not stirring constantly, it will stick to the bottom of the pot.

Stages of thickening blackberry pie filling from liquid to thick in a pot.

Step 6: Add Lemon Juice And Boil

Add lemon juice and stir to combine fully. Allow the mixture to come to a boil and cook for 1 minute.

Step 7: Add Berries

Remove from the heat and fold in the blackberries.

Adding blackberries to the thickened pie filling mixture in a pot.

Step 8: Fill Jars

Ladle the blackberry pie filling into the prepared jars. You will want to leave 1 ¼ inch head space to prevent oozing. Using a chopstick, remove any bubbles. A wooden or plastic chopstick works better than a standard debubbler to prevent breaking up the blackberries.

Filling jars with blackberry pie filling using a funnel and debubbling with a chopstick.

Step 9: Wipe And Add Lids And Rings

Wipe jars using a moist paper towel (water or white vinegar will work), making sure that the rims are fully clean. Add lids and rings.

Cleaning jar rims and placing lids on filled jars of blackberry pie filling.

Step 10: Process

Process in your water bath canner for 30 minutes, adjusting for altitude. Once done, turn off the heat, remove the lid of the canner, and allow the jars to rest inside the canner for 10 minutes.

Jars of blackberry pie filling in a water bath canner and a jar being lifted out.

Step 11: Cool And Check Seals

Remove from the canner and allow them to cool. Let them sit undisturbed for 12-24 hours. Check the seal. Once a seal has been confirmed, remove the ring and store it in a cool, dark place for up to 18 months.

Sealed jars of blackberry pie filling cooling on a towel.

Serving and Storing Blackberry Pie Filling

Serve with vanilla ice cream and whipped cream, or make a homemade pie crust and bake it into a pie.

Let the jars cool undisturbed for 12-24 hours. Press the center of each lid to make sure it’s sealed properly. If the lid doesn’t pop back, it’s sealed. Once sealed, remove the rings to prevent rusting. Place the jars in a cool, dark place. They will keep for up to 18 months.

If you have an unsealed or open jar, store it in the refrigerator. It will keep for up to 2 weeks.

Freezing is not recommended.

Questions and Troubleshooting

Can I use cornstarch instead of clear jel?

Cornstarch can break down under high heat and with acidic ingredients, which might leave you with a runny filling. Clear jel is designed to handle these conditions, so it’s worth getting for the best results.

What if I don’t have a water bath canner?

No worries! You can use a large pot with a lid. Just make sure it’s deep enough to fully submerge your jars in water with at least an inch of water covering the tops.

How do I know if my jars are sealed properly?

After the jars have cooled for 12-24 hours, press the center of each lid. If it doesn’t pop back, it’s sealed. If it does, you’ll need to reprocess the jar or refrigerate and use it soon.

Can I reduce the amount of sugar in this recipe?

Reducing the sugar might affect the texture and preservation of the filling. If you’re looking to cut back on sugar, you might want to look for a recipe specifically designed for that.

How long should I let the pie filling sit before using it?

You can use it as soon as it’s fully cooled and sealed, but it’s best after a week or so. This allows the flavors to meld together beautifully.

Close-up of jars filled with homemade blackberry pie filling, with fresh blackberries on the side.

More Ways to Use Summer Berries

Make cherry pie filling when the farmer’s markets are full of them.
Who doesn’t love a classic apple pie filling?
If you are still overrun with blackberries, make some blackberry jam!
This blackberry Bundt cake is one of my favorites!
This summertime blackberry lemonade is pretty and super easy to make.