2 1/2 pounds of raspberries (approximately 8 cups), gently washed
1 1/4 pounds of white sugar (half of your fruit)
1 lemon, juiced
1 packet liquid pectin (half a box)
Bring your canning pot to a boil. Clean and prep your jars. Bring your lids to a simmer.
Pour the berries into a large, non-reactive pot. Add sugar and stir to combine. Bring up to a simmer, stirring until the sugar is completely dissolved. Once sugar is dissolved, bring the heat to high and let the fruit and sugar boil, stirring frequently.
After about 15-20 minutes of cooking, when all the berries have broken down and the bubbles look thick and viscous, add the lemon juice and the pectin. Bring to a rapid boil and allow it to boil for about five minutes.
Fill jars, wipe rims and apply lids and rings. Process in a boiling water canner for 10 minutes (start time when the water returns to a boil).
When time is up, remove the jars from the pot and let them cool. Store in a cool, dark place for up to a year (although I don’t think that it will last that long).
Place the berries a colander over a large bowl and let thaw.
Make crumb topping by mixing together flour, baking powder, brown sugar and cinnamon in a medium bowl. Mix in melted butter till combined. Set aside.
Line a 9 inch pie plate with pastry crust. Refrigerate while prepping filling and topping.
Preheat oven to 375º.
Take one cup of berry mixture and add them along with the sugar to a saucepan. Cook over low heat till they start to boil.
Mix cornstarch with a couple tablespoons of water and add to the fruit along with about a half cup of berry juices from the bowl beneath the colander. Bring to a boil and cook till mixture thickens and becomes clear.
Pour berries from the colander into bowl. Mix in thickened berries and juices, then pour the berry mixture into pie crust. Crumble topping over filling.
Bake at 375º for 15 minutes. Decrease temperature to 350º and bake another 45 minutes till filling is bubbling. Cover with foil if topping starts to get too dark.
4 cups fresh peaches – peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
Preheat oven to 400 degrees F (200 degrees C).
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Bake 45 minutes in the preheated oven, until crust is golden brown.