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+ servings

Homemade Strawberry Pie Filling

Easy and Very Delicious!
Course Pie, Pie Filling, Strawberry
Cuisine All-American
Keyword Strawberry, strawberry pie filling
Servings 2 quarts
Author Lynn / Turnips 2 Tangerines


  • canner, jars, lids and rings


  • 3 1/2 cups fresh strawberries
  • 3/4 cup sugar
  • 1/4 cup plus 1 tablespoon dry clear jel starch
  • 1 cup cold water or strawberry juice
  • 3 1/2 teaspoons bottled lemon juice


  • Step 1: Select strawberries, fresh or even frozen can be used. Of course, pick your own when in season.
  • Step 2: Wash canning jars, and lids in hot, soapy water. Rinse well with hot water.
  • Step 3:  Sort, wash and hull the strawberries.
  • Step 4: Blanch the strawberries. Place strawberries (up to 7 cups at a time) in a large pot, with at least 1 gallon of boiling water. Boil each batch for 1 minute after the water returns to a boil. You're not "cooking" the strawberries, just blanching them. Blanching helps the strawberries retain their color, shape and flavor.
  • Step 5: Mix 1/4 cup plus 1 tablespoon of the ClearJel starch with the 3/4 cup of sugar in a large saucepan. Add 1 cup of water or juice and heat on the stove until the mixture thickens and begins to bubble. Then add the 3 1/2 teaspoons lemon juice, stirring constantly
  • Step 6: Combine the liquid with the strawberries. Fold the berries into the hot liquid gently.
  • Step 7: Fill the sterilized jars with strawberry filling. Fill to within 1 inch from the top. Wipe any spilled strawberry filling off the top. Place on the lid and tighten the band.
  • Step 8: Process the filled jars in a water bath canner. Put filled jars in canner. Keep the jars covered with at least 1 inch of boiling water. Process for 30 minutes.
  • Step 9: Remove the jars and cool, undisturbed overnight. Store cooled jars.