Want to make mulberry pies in
minutes? Make and preserve this delicious mulberry pie filling to enjoy all
year long! Then, pour the pie filling into a pie shell, add the crust and bake
until bubbly and golden. Quart (litre) jars are great for family-sized pies;
half pint (1-cup) jars of bottled mulberry pie filling make approximately 4 x
mini pies. Pie filling is also delicious stirred through homemade yoghurt or
used as a topping on cheesecake, pastries, pancakes, ice-cream and other
desserts. Use ripe and fresh mulberries (or measure
frozen mulberries then thaw before use).
Ingredients for
MULBERRY PIE FILLING
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1 Litre
(1 quart) batch
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4.5L (9
pint) batch
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7 Litre
(7 quart) batch
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Mulberries
(fresh or
frozen)
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3 1/2 cups
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15 1/2 cups
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24 cups
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Hot Water
(for
blanching)
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8 cups
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8 cups
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8 cups
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Water,
Chilled
(or Fruit
Juice)
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1 cup
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4 1/2 cups
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7 cups
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Sugar,
White
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3/4 cup
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3 1/3 cups
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5 1/4 cups
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1/4 cup
(or 1/8 cup for pancake topping)
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1 1/8 cups
(or 1/2 cup for pancake topping)
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1 3/4 cups
(or 3/4 cup for pancake topping)
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Bottled
Lemon Juice
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3 1/2 teaspoons
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1/4 cup
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1/2 cup
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METHOD:
1. Trim stalks from fresh mulberries. Measure fresh
fruit to determine the bottling yield. Measure frozen mulberries then thaw
before use (reserve juice to use instead of part/all of the water in the
recipe).
2. Sterilise all equipment by washing in hot
soapy water and rinsing well before use.
3. Wash fresh mulberries and drain. Blanch in a
pot of hot water for 1 minute. Drain and keep fruit hot. Repeat with remaining mulberries
if required.
4. Prepare jars by boiling in a pot of water
for 10 minutes before filling.
5. Soak lids in hot water (not on heat) for at
least 5 minutes before use.
6. Whisk chilled water (or fruit juice), sugar
and Thermflo (or Cook-Type ClearJel) together in a large, wide pot. Heat over
low heat until sugar has dissolved. Continue heating until thick and bubbly.
7. Add bottled lemon juice and whisk until
smooth and silky.
8. Quickly add the blanched fresh mulberries (or
thawed, drained mulberries) and mix well. Add a tablespoon of extra lemon juice
if the mixture is too thick.
9. Pack the hot jars with the hot mulberry pie
filling to 2.5cm (1 inch) from the rim of each jar.
10. Using a non-metal utensil, remove any
bubbles and add extra mulberry pie filling mixture if required.
11. Wipe rims to remove any food residue.
12. Add warm lids and twist to secure.
13. Place sealed jars into a pot of boiling
water and boil for the processing time stated below. Start the timer once the
water comes to a full boil.
14. Turn off the heat source once the time is
up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a
wood or fabric surface. Do not adjust lids during this time.
15. The next day, check jars have sealed
before labelling and dating.
16. Store jars in a cool, dark and dry
place for up to 12 months.
17. Refrigerate jars upon opening and consume
contents within 2-3 days
FLAVOUR IDEAS:
Combine fruits (keep quantity the same as the
recipe), add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml
(pint) jar of mulberry pie filling, process according to the recipe and taste
when opening to check flavouring. Make in larger batches as desired.
- Apples
- Blackberries
- Black Raspberry Liqueur
- Cinnamon
- Gin
- Ginger
- Ginger Ale
- Ginger Beer
- Honey
- Honey + Vanilla
- Lemon Juice
- Lemon Zest
- Lime Juice
- Lime Zest
- Mint
- Raspberries
- Raspberry Liqueur
- Rhubarb
- Strawberries
- Vanilla
- Vodka
Processing Time
for MULBERRY PIE FILLING in a
Boiling Water Bath
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 - 3,000 feet
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Altitude
3,001 - 6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 1 Litre
(quarts)
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30 minutes
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35 minutes
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40 minutes
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45 minutes
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| Making Mulberry & Raspberry Pie Filling |