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Strawberry Pie Filling

Get the last of the strawberries and make this!

I’m very excited about this recipe because I love strawberry pie!  Who wouldn’t!  Its an absolute favorite of mine and if you have a family like mine, pies never last in the house, no matter what sort.  So as we head to the end of summer and move into fall, lets really appreciate those strawberries and make something delicious!

This recipe uses about 6 quarts of fresh strawberries, but of course you can always use thawed strawberries 🙂

So here goes:

6 quarts fresh or thawed strawberries;
6 cups of granulated sugar
2 1/4 cups clear jel
7 cups cold water
1/2 cup bottled lemon juice

  1. Wash well and drain 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 head-space. Process in water bath for 30 minutes at a full rolling boil.
  2. * Pour in a deep dish pie crust and bake until crust is golden brown. 425 for 15 minutes and reduce heat to 350 for 30 minutes.


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