Canned Marionberry Pie Filling

1 cup granulated sugar

1/4 cup plus 1 Tbsp Clearjel (use regular, not instant Clearjel)

1/4 tsp cinnamon (optional)

1-1/3 cups cold water

1 Tbsp plus 1 tsp lemon juice

3-3/4 cups fresh Marionberries


Wash one quart jar. Keep hot until needed. Prepare lid as manufacturer directs.

Combine sugar, Clearjel and cinnamon (if desired) in a large saucepan. Add water. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries.

Ladle hot filling into hot jar, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 30 minutes.

Yield: 1 quart

* This recipe is for one quart of pie filling. The amounts can be multiplied by the number of quarts needed (up to 7 quarts at a time).

** Frozen berries may be used. If they're sweetened, rinse off while the fruit is frozen. Thaw and drain juice away from berries. Measure drained fruit, and use the juice in place of the water, adding water to measure 1-1/3 cups.

FREEZING STRAWBERRIES

Place fresh strawberries, washed and stemmed, in freezing containers. Put 4 cups sugar and 2 cups mashed strawberries in large bowl. Boil 1 pkg. pectin and 3/4 c. water for 1 min. Remove from heat, add to sugar and berry mixture. Stir well until sugar is dissolved. Divide evenly into containers. Put lid on and freeze.

                    Raspberries,

4 cups raspberries, washed, picked over and drained

3 cups sugar

1/4 cup fresh lemon juice, strained

Combine all ingredients in a ceramic 2 quart bowl, stirring occasionally to

let all sugar dissolve, about 2 hours

Pour mixture into a heavy 3 quart saucepan

Bring to a boil, reduce heat and simmer, stirring frequently, until a

cooking thermometer reaches 220 degrees F or until it passes a jelly test.

(Allow about 5 minutes, depending on how juicy the berries are.)

Remove from heat and skim off any foam that may have formed with a metal

spoon

Ladle into three 1/2pint jars that are sterile, allowing 1/4 inch

headspace. Cap and seal.

Process 10 minutes in a boiling water bath canner.

Yield 3 1/2-pints

Starwberries(will not float) recipe

1 cup sugar

2 pounds strawberries(6 heaping cups after stemming)

1/2cup strawberry juice

Boil together sugar and juice,this juice may be obtained by crushing

and heating some of the softer berries.cool.and add the whole strawberries,then boil 3 min.

cover and set aside for at least 4 hours.

Pack into jars to within 1/2 in. of top.Put on hot lids

and rings.Process pint and 15 mins. in boiling water bath.