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There’s nothing quite like the taste of fresh, ripe strawberries, and capturing that flavor in a homemade pie filling is pure culinary magic. Forget the bland, overly sweet store-bought versions; this recipe for Homemade Strawberry Pie Filling delivers vibrant, juicy flavor and a perfectly set texture, thanks to a secret ingredient: Clearjel.
Whether you’re planning to bake a show-stopping strawberry pie, whip up some delightful tarts, or preserve the taste of summer by canning for later, this recipe is your ultimate guide. It’s a versatile, delicious, and surprisingly simple way to elevate your desserts. Get ready to transform your strawberries into a ruby-red masterpiece that will have everyone asking for more!
Ingredients
- 3 ½ cups strawberries, fresh or frozen
- ¾ cup granulated sugar
- 5 tablespoons Clearjel
- 1 cup water
- 3 ½ teaspoons lemon juice, preferably bottled if canning
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Step-by-Step Instructions
Here’s how to create your luscious homemade strawberry pie filling:
Bring a small pot of water to a rolling boil. Blanch 3 ½ cups strawberries by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
In a medium saucepan or skillet , add ¾ cup granulated sugar and 5 tablespoons Clearjel and whisk to combine.
Heat 1 cup water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add 3 ½ teaspoons lemon juice, and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes.
Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes or until it bubbles and the gel is clear.
If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
Place the filled jars on a rack in your canning pot , being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.
Homemade Strawberry Pie Filling: Perfect for Pies, Tarts & Canning!
Ingredients
- 3 ½ cups strawberries, fresh or frozen
- ¾ cup granulated sugar
- 5 tablespoons Clearjel
- 1 cup water
- 3 ½ teaspoons lemon juice, preferably bottled if canning
Instructions
- Bring a small pot of water to a rolling boil. Blanch 3 ½ cups strawberries, by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
- In a medium saucepan or skillet, add ¾ cup granulated sugar and 5 tablespoons Clearjel and whisk to combine.
- Heat 1 cup water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add 3 ½ teaspoons lemon juice, and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes.
- Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
- If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes or until it bubbles and the gel is clear.
- If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
- Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
- Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.
FAQ Section
Can I use frozen strawberries for this recipe?
What is Clearjel and why is it used?
How long does homemade strawberry pie filling last?
Conclusion
This homemade strawberry pie filling recipe is a game-changer for any dessert lover. With its bright, natural strawberry flavor and perfect consistency, it’s sure to become a staple in your kitchen. Whether you’re baking a classic pie for a family gathering or preserving the bounty of summer, you’ll love the ease and delicious results. So grab your strawberries and get ready to create something truly special!
