Strawberry Pie Filling Recipe

One of my favorite ways to preserve fresh strawberries is by canning them. Today I am sharing a recipe for a homemade Strawberry Pie Filling recipe that is perfect for hot water bath canning.

This Strawberry Pie Filling recipe is a very easy canning recipe to preserve fresh strawberries.

Homemade strawberry jam is another favorite recipe I like to make using plump strawberries.

These strawberry recipes are perfect for the beginning canner and is sure to become a family favorite.

When is Florida Strawberry Season?

Florida strawberry season runs from December through April. That means you only have a short time left to buy sweet fresh Florida Strawberries.

This season's fresh strawberries have been some of the sweetest Florida strawberries ever.

It is very easy to preserve fresh strawberries so you can enjoy them long after the Florida fresh strawberry season ends.

You can find fresh Florida strawberries at most retail stores. Pick up a few quarts of Florida strawberries the next time you are grocery shopping. Fresh Florida Strawberries are on sale everywhere along the east coast.

I like to head to the local farmers market where I can buy Florida strawberries by a half or whole flat so I can preserve them so I can enjoy Florida strawberries all year long.

Prep

1. Before beginning the Strawberry Pie Filling recipe prepare your canning jars and canning lids by washing in hot soapy water.
2. Heat the jars by placing them in a large pot of water and bringing them to a boil. Turn the heat off to keep the jars warm before filling with the homemade strawberry pie filling.
3. Get your hot water bath canning pot ready by filling with enough water that will cover the canning jars by at least one inch while processing them.
4. Start heating the hot water bath canning pot of water before beginning this recipe.
5. Alternately you could also use the same pot you heated the jars in if it is big enough and you have the pot fitted with a canning rack.

Safe Canning Procedures

It is important to always follow the current safe canning procedures when canning any pie filling, jam or jelly recipe.

If you are new to canning it is important you learn the current safe canning procedures.

A good place to learn about canning safety is your local extension office.

Ways to use Pie Filling

Homemade Strawberry Pie Filling can be used in many other ways besides as a pie filling.

• Cheesecake Topping
• Strawberry Shortcake
• Ice Cream Topping
• Strawberry Cake or Strawberry cupcake filling
• Baked Strawberry Pies
• No-bake Strawberry Pies

Strawberry Shortcakes

Strawberry Shortcakes are one of our favorite fresh strawberry desserts.

All you need is a jar of homemade strawberry pie filling, shortcake shells (that you will always find right next to the strawberries in the grocery store), and whipped cream.

1. Place a shortcake shell on a plate.
2. Fill the shortcake shell well with about a tablespoon of homemade strawberry pie filling.
3. Top the strawberry pie filling with whipped cream.
4. Drizzle strawberry pie filling over the whipped cream and serve.

Ingredients

• 3 ½ cups fresh ripe unblemished strawberries
• ¼ cup plus 1 tablespoon ClearJel (cook type-not instant type starch)
• ¾ sugar cup
• 1 cup cold water or strawberry juice (see directions on how to make strawberry juice below)
• 3 ½ teaspoons bottled lemon juice

Directions

1. Place the strawberries in a large colander and rinse under cold running water.
2. Hull the strawberries and cut the larger strawberries in half as you place the strawberries in large measuring cup or bowl.
3. Blanch the sliced strawberries by plunging them into a large pot of boiling water, drain and place the strawberries in a covered bowl to keep warm.
4. Mix the ClearJel starch with the sugar in a large heavy-bottomed pot.
5. Add the water or strawberry juice to the pot and whisk until all lumps are gone. Heat on medium-high until the mixture starts to thicken and begins to bubble. (Will be very thick)
6. Once bubbling add the 3 and ½ teaspoons of lemon juice, stirring constantly and remove from the heat.
7. Fold the blanched strawberries into the hot liquid and fold gently to combine.
8. Add a drop of bright red gel food coloring, if desired.
9. Using a wide mouth funnel fill the jars leaving a 1-inch headspace. Remove the bubbles from the jar using a canning bubble remover or a wooden chopstick. Check the headspace after removing the bubbles and add more pie filling if needed.
10. Wipe the rim of the jar with a damp paper towel, place a flat lid on the jar and screw on a band just until finger tight. Place the filled jar in the water bath canner as you fill other jars.
11. Once all jars are filled process in a hot water bath canner for 30 minutes.
12. Turn the hot water bath canner off or remove the canning pot from the heat. Allow to cool or 10 minutes. Remove the processed jars from canner, place on a towel on the counter and allow to cool overnight.
13. Makes 1 quart of strawberry pie filling.

Strawberry Juice

Ingredients

• 3 cups sliced strawberries
• 2 tablespoons sugar

Directions

1. Wash and slice the strawberries. Sprinkle with sugar and allow the strawberries to soften and the sweetened strawberry juice to accumulate for at least an hour. Overnight is best.
2. Pour the macerated strawberries into a blender and blend until smooth. Strain strawberry juice to remove most of the seeds.
3. Use one cup of fresh strawberry juice for this recipe.
4. Store remaining strawberry juice in the refrigerator for 3-4 days or use it to make homemade Strawberry Lemonade or Strawberry Iced Tea.

More Preserving Strawberry Recipes

• How To Freeze Fresh Strawberries
• How To Make Strawberry Jam
• How To Make Strawberry Blueberry Jam

More Strawberry Recipes from Flour On My Face

As a special gift to all of my canning readers, I have made this cute Strawberry Pie Filling canning label.

This canning label pdf will print on the (affiliate link)  Avery Kraft Brown, 2-½" Diameter 22818 labels.

Subscribe or sign in to download the FREE Printable Strawberry Pie Filling canning label.

Print the recipe

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Strawberry Pie Filling

Arlene Mobley - Flour On My Face

Homemade canned Strawberry Pie Filling recipe made with fresh Florida strawberries and using ClearJel cooked starch. Perfect for pies, cake fillings and strawberry shortcakes.

5 from 5 votes

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Share by Text

Servings 4 Quarts

Calories 186 kcal

Ingredients  

1x2x3x

• ▢ 3 ½ cups fresh Florida Strawberries
• ▢ ¼ cup plus 1 tablespoon ClearJel (cook type-not instant type starch)
• ▢ ¾ cup sugar
• ▢ 1 cup cold water or strawberry juice (see directions on how to make strawberry juice below)
• ▢ 3 ½ teaspoons bottled lemon juice

Follow Flour On My Face on Pinterest

Instructions 

• Place the strawberries in a large colander and rinse under cold running water.
• Hull the strawberries and cut the larger strawberries in half as you place the strawberries in a large measuring cup or bowl.
• Blanch the sliced strawberries by plunging them into a large pot of boiling water, drain and place the strawberries in a covered bowl to keep warm.
• Mix the ClearJel starch with the sugar in a large heavy bottomed pot.
• Add the water or strawberry juice to the pot and whisk until all lumps are gone.  Heat on medium high until the mixture starts to thicken and begins to bubble. (Will be very thick)
• Once bubbling add the 3 and ½ teaspoons of lemon juice, stirring constantly and remove from the heat.
• Fold the blanched strawberries into the hot liquid and fold gently to combine.
• Add a drop of bright red gel food coloring, if desired.
• Using a wide mouth funnel fill the jars leaving a 1 inch head space. Remove the bubbles from the jar using a canning bubble remover or a wooden chopstick. Check the head space after removing the bubbles and add more pie filling if needed.
• Wipe the rim of the jar with a damp paper towel, place a flat lid on the jar and screw on a band just until finger tight. Place the filled jar in the water bath canner as you fill other jars.
• Once all jars are filled process in a hot water bath canner for 30 minutes.
• Turn the hot water bath canner off or remove the canning pot from the heat. Allow to cool for 10 minutes. Remove the processed jars from canner, place on a towel on the counter and allow to cool over night.
• Makes 1 quart of strawberry pie filling.

Nutrition

Serving: 1quart | Calories: 186kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 193mg | Fiber: 3g | Sugar: 44g | Vitamin A: 15IU | Vitamin C: 76mg | Calcium: 20mg | Iron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2