Quick The In-Laws Are Here Raspberry Pie Filling

1. 1

   Prepare canner, lids and bands.

2. 2

   In a large saucepan, combine sugar and ClearJel. Whisk in water. Add food coloring, if using, a few drops at a time until the desired color is achieved. Bring to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and cook for 1 minute, stirring constantly. Reduce heat to low. Quickly fold in raspberries and return to a boil over medium-high heat, stirring frequently and gently until mixture boils. Remove from heat.

3. 3

   Ladle hot pie filling into hot jars, leaving 1 in headspace. Remove air bubbles. Wipe rim and put lid and bands on.

4. 4

   Place jars in canner, and bring to boil and process 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.