Pie Fillings

The recipes for fruit pie fillings all use a modified food starch called Clear Jel™. This starch produces the correct thickening, even after the fillings are canned and baked. Other starches, such as cornstarch, break down and result in a runny filling. Clear Jel must be used as the thickener in these recipes; there is no substitution.  Do not use any other form of Clear Jel, such as Instant Clear Jel.  See mail ordering information below.

Because the variety of fruit may alter the flavor of the fruit pie, first process a trial quart and make a pie. Then adjust the sugar and spices in the recipe to suit your preferences. The amount of lemon juice should not be altered, because it helps with the safety and storage stability of the fillings. Each canned quart makes one 8-to 9-inch pie. The processing times given are for altitudes of 0-1000 feet. Add 5 minutes at altitudes of 1001 to 3000 feet.

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. If apples lack tartness, use an additional ¼ cup of lemon juice for each 6 quarts of slices.

Procedure: Wash, peel and core apples. Prepare slices ½-inch wide and place in 1 gallon of water containing 1 teaspoon or 3000 mg ascorbic acid (Vitamin C) to prevent browning. Drain fruit. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process immediately in a boiling water bath for 25 minutes for pints or quarts. 

Quality: Select fresh, ripe, and firm blueberries. If  frozen blueberries (unsweetened) are used, collect  juice as the fruit thaws, and use it for part of the water specified in the recipe.  Reduce Clear Jel to ¼ cup for one quart and 1¾ cups for seven quarts.

Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process immediately in a boiling water bath for 30 minutes for pints or quarts.

Quality: Select fresh, very ripe and firm cherries.  Frozen cherries (unsweetened) may be used. If sugar has been added, rinse it off while the fruit is still frozen.  Use the thawed juice as part of the water in the recipe.  Reduce Clear Jel to ¼ cup for one quart filling; 1¾ cups for seven quarts.

Procedure: Rinse and pit fresh cherries. To prevent stem end browning, hold cherries in cold-water solution with 1 teaspoon or 3000 mg ascorbic acid (Vitamin C) to 1 gallon of water. A commercial ascorbic acid mixture may be used as directed on the package.  Drain.  For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.

Combine water, sugar, Clear Jel and, if desired, cinnamon, almond extract and food coloring in a large saucepan. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process immediately in a boiling bath for 30 minutes for pints or quarts.

Quality: Select ripe but firm fresh peaches. Red Haven, Redskin, Sun High and other varieties of similar quality are suitable.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30 to 60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices ½-inch thick. To prevent browning, place slices in 1 gallon of water containing 1 teaspoon or 3000 mg of ascorbic acid.  (Crushed vitamin C tablets may be used.)  Drain. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch for 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.

Combine water, sugar, Clear Jel and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1-inch headspace. Adjust lids and process immediately in boiling water bath for 30 minutes for pints or quarts.

Ordering Clear Jel:  Clear Jel is not currently available in traditional grocery stores.  Obtain your Clear Jel before assembling the fruit and other ingredients to make these pie fillings.  In most areas, mail order is the only source.  Clear Jel may be mail ordered from either Kitchen Krafts, 1-800-776-0575 or Sweet Celebrations, 1-800-328-6722. Call for prices and shipping and handling costs.  There are about 3 cups in 1 pound of Clear Jel.  The fruit pie filling recipes take about 1½ to 2¼ cups Clear Jel per 6 to 7 quarts of pie filling.  For more information on home canning, contact your local Extension agent.

SOURCE:  Reynolds, Susan and Paulette Williams. So Easy to Preserve. Bulletin 989. Cooperative Extension Service, the University of Georgia. Revised by Elizabeth Andress and Judy Harrison (1999).

This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Specialist and E.H. Hoyle, Extension Food Safety Specialist, Clemson University.

This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. (New 6/99, Revised 8/00)