How to Make Blackberry Pie Filling
I’ll show you how to make a beautiful and sweet-tart 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.

Blackberry Pie Filling
Equipment
- 8-10 quart stockpot
- strainer (optional)
- Jar lifter
- Funnel
- Ladle
- chopstick (used to as a debubbler)
- lids and rings
- Towel
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
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Instructions
- 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.
- 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, covered and allow to simmer. Place the lids and rings in a pot of water and simmer on low.
- Combine sugar and clear gel. In a large bowl combine the sugar and clear jel together. Set aside.
- 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.
- 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.
- Add lemon juice and boil. Add lemon juice and stir to fully combine. Allow the mixture to come to a boil and cook for 1 minute.
- Add berries. Remove from the heat and fold in the blackberries.
- Fill jars. Ladle the blackberry pie filling into the prepared jars. You will want to leave 1 ¼” heat 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.
- 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.
- 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.
- 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 in a cool dark place for up to 18 months.
Notes
I absolutely love this recipe! 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. No matter how you get your berries, there’s something so satisfying about preserving those beautiful berries to enjoy all year long. Whether we’re making a classic pie or just spooning it over ice cream, it’s always a treat.

I hope you enjoy it as much as we do!
Key Ingredients and Tools
Clear Jel. This is a special thickener that can withstand high temperatures and acidic foods, making it perfect for pie fillings. You can find it online or at specialty baking stores.
Water Bath Canner. Essential for safe canning, this large pot allows you to fully submerge jars in water to process them. It ensures the pie filling is preserved correctly.

Jar Lifter. This tool makes it easy to lift hot jars out of boiling water, preventing burns and spills. It’s a must-have for any canning project.
Chopstick. Used to remove air bubbles from the jars before sealing, a wooden or plastic chopstick is gentle on the berries and helps maintain their shape.
Lemon Juice. Bottled lemon juice is preferred for consistent acidity levels, which is important for safe canning.
Troubleshooting and Help
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.
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.
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.
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.
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.
I hope this helps! If you have any more questions, feel free to ask.
Making your own pie filling is a rewarding and enjoyable process. With just a few simple steps and some basic tools, you can create a delicious filling that captures the fresh taste of summer.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.