Saskatoon Berry Pie Filling

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"This is a great pie filling, or you can use it as a sauce over cheesecake, white cake, or soda cracker dessert. Filling is ready to be used right away or can be canned for later use."
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Ingredients

2 h 35 m servings 160 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring water and lemon juice to a boil in a large pot; stir in serviceberries. Return mixture to a boil.
  2. Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
  3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  5. Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Footnotes

  • Editor's Note:
  • Saskatoon berries may be called serviceberries in some markets.

Reviews

1

Very good classic saskatoon pie filling. I changed the number of servings from 24 to 8 because I only wanted to make one 9 inch pie. It was the perfect amount with a couple of tablespoons left o...