Canning strawberry pie filling is one of those old-fashioned kitchen tasks that makes you feel prepared and proud. With just a handful of simple ingredients and a few easy steps, you’ll have jars of homemade filling on the shelf—ready for pies, crisps, and cozy desserts all year long.

For another great way to use strawberries, try our strawberry rhubarb crisp and sourdough strawberry muffins!

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Why You’ll Love This Recipe

  • It’s convenient: Having jars of homemade pie filling on the shelf means you can whip up a pie, crisp, or cobbler in minutes—no need to start from scratch.
  • Made with real ingredients: No mystery thickeners or artificial dyes—just fresh strawberries, sugar, Clear Jel, and lemon juice.
  • Versatile: It’s not just for pie—use it on pancakes, swirl it into yogurt, spoon it over ice cream, or tuck it into puff pastry for turnovers.
  • Preserves the season: It’s a great way to use up a bumper crop or a big haul from your local berry patch, especially when strawberries are at their peak. Extend your strawberry harvest by learning how to dehydrate srawberries for long-term storage.
  • Beginner-friendly: With clear steps and simple ingredients, it’s a perfect canning project for anyone just getting started with preserving.

“So easy to make and tastes like summer in a jar. I’ll be making this every strawberry season!” – Lydia

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Ingredients

  • Strawberries: fresh, hauled and sliced
  • Sugar: Granulated white sugar
  • Clear Jel: For thickening
  • Lemon juice: Bottled, to add acid for canning

Recipe Tips

Use fresh, firm strawberries: Select ripe, firm strawberries for the best texture and flavor.

Consistent stirring: Stir the mixture constantly while cooking the Clear Jel to prevent it from sticking to the bottom of the pan and burning.

Check seals: After cooling for 24 hours undisturbed, check that each jar is properly sealed by pressing on the lid. If it pops back, the jar is not sealed and should be refrigerated and used soon.

Looking for a fun snack? Learn how to make easy homemade strawberry fruit roll-ups.

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Instructions

  1. Wash and hull strawberries: Rinse the strawberries under cold water, remove the stems and hulls, then slice them.
  2. Prepare the Clear Jel mixture: In a medium saucepan, whisk together the granulated sugar and Clear Jel.
  3. Add water: Gradually add the water to the sugar and Clear Jel mixture, whisking continuously to prevent lumps from forming.
  4. Cook the mixture: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This will take about 10-15 minutes.
  5. Add lemon juice: Stir in the bottled lemon juice and cook for an additional 1 minute, ensuring the mixture is smooth and thick.
  6. Add strawberries: Gently fold in the sliced strawberries and, if desired, a few drops of red food coloring to enhance the color.
  7. Heat the filling: Continue to cook for another 5 minutes, stirring gently, until the strawberries are heated through.
  8. Prepare jars and equipment: Sterilize the mason jars and lids by boiling them in water for 10 minutes. Keep the jars hot until ready to fill. Prepare your water bath canner by filling it with water and bringing it to a simmer.
  9. Fill the jars: Using a canning funnel and ladle, carefully fill the hot jars with the hot strawberry pie filling, leaving about 1 inch of headspace at the top.
  10. Remove air bubbles: Use a bubble remover tool or a non-metallic spatula to remove any air bubbles by gently stirring around the inside of the jars. Adjust the headspace if necessary.

FAQ

Yes! Frozen strawberries work well—just thaw and drain them before using. This is a great option if you have a stash of berries from last season or stocked up during a sale.

Use Clear Jel—the cook-type, not instant. It’s the only thickener approved for canning by the USDA and gives the best texture. If you’re new to canning, you might find my 10 Easy Canning Recipes for Beginners helpful too.

Properly canned and stored in a cool, dark place, your jars should last up to 12–18 months. Always check for signs of spoilage before using.

You can reduce the sugar slightly, but keep in mind it helps with preservation, flavor, and texture. If you’re looking for low-sugar canning options, try my zesty pickled rainbow swiss chard—it’s naturally tangy and doesn’t rely on sugar

Water bath canning is perfectly safe for this recipe because it’s high in acid (thanks to the lemon juice). Just be sure to follow the correct headspace and processing time listed in the recipe.

My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Absolutely. Swap out some of the strawberries for chopped rhubarb for a tangy twist. Or check out my full strawberry rhubarb crisp recipe if you want a quick dessert idea.

Recipe Variations

  • Low-sugar version: Use a low-sugar pectin and reduce the sugar by half. You can also use a sugar alternative like honey or maple syrup, but test small batches first to ensure it sets properly.
  • Strawberry rhubarb pie filling: Replace 1 to 2 cups of strawberries with chopped rhubarb for a tangy twist. Perfect for spring canning season! Or preserve the flavors of fall with our easy apple pie filling canning recipe.
  • Mixed berry pie filling: Substitute up to half of the strawberries with other berries like blueberries, raspberries, or blackberries for a mixed berry flavor.
  • Spiced strawberry: Add a pinch of cinnamon or nutmeg to the filling for a cozy, jammy flavor—especially good if you’ll be using it for winter baking, just like my spiced apple jelly.

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Similar Recipes

5 from 1 vote

Canning Strawberry Pie Filling

This strawberry pie filling recipe is perfect for those who are strawberry lovers. With straightforward steps and basic ingredients, you'll have a strawberry filling ready to enjoy all year round.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:15 minutes
Processing Time:20 minutes
Course: Dessert
Cuisine: American
Keyword: canning, pie filling, strawberries, strawberry pie filling, water bath canning
Servings: 3 quart jars

Equipment

  • 3 quart-sized mason jars with lids and bands
  • large pot for boiling water
  • Medium saucepan
  • Canning funnel
  • Ladle
  • Jar lifter
  • Bubble remover tool or non-metallic spatula
  • Clean cloth or paper towels
  • Canner with rack (for water bath canning)
  • Towel or cooling rack

Ingredients

  • 5 lbs strawberries
  • 3 ½ cups sugar
  • 1 cup Clear Jel
  • 3 cups water
  • ⅓ cup lemon juice

Instructions

  1. Wash and hull strawberries: Rinse the strawberries under cold water, remove the stems and hulls, then slice them.
  2. Prepare the Clear Jel mixture: In a medium saucepan, whisk together the granulated sugar and Clear Jel.
  3. Add water: Gradually add the water to the sugar and Clear Jel mixture, whisking continuously to prevent lumps from forming.
  4. Cook the mixture: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This will take about 10-15 minutes.
  5. Add lemon juice: Stir in the bottled lemon juice and cook for an additional 1 minute, ensuring the mixture is smooth and thick.
  6. Add strawberries: Gently fold in the sliced strawberries and, if desired, a few drops of red food coloring to enhance the color.
  7. Heat the filling: Continue to cook for another 5 minutes, stirring gently, until the strawberries are heated through.
  8. Prepare jars and equipment: Sterilize the mason jars and lids by boiling them in water for 10 minutes. Keep the jars hot until ready to fill. Prepare your water bath canner by filling it with water and bringing it to a simmer.
  9. Fill the jars: Using a canning funnel and ladle, carefully fill the hot jars with the hot strawberry pie filling, leaving about 1 inch of headspace at the top.
  10. Remove air bubbles: Use a bubble remover tool or a non-metallic spatula to remove any air bubbles by gently stirring around the inside of the jars. Adjust the headspace if necessary.
  11. Wipe the rims: Wipe the rims of the jars with a clean cloth or paper towel to remove any residue.
  12. Seal the jars: Place the lids on the jars and screw on the bands until fingertip-tight.
  13. Process the jars: Place the filled jars into the water bath canner, ensuring they are fully submerged with at least 1 inch of water above the jars. Bring the water to a rolling boil. Process the jars in the boiling water for 20 minutes (adjusting for altitude if necessary).
  14. Cool the jars: Carefully remove the jars from the canner using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours.
  15. Check the seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not pop back, the jar is sealed properly. If any jars did not seal, refrigerate and use them within a few weeks.
  16. Label and store: Label the jars with the date and contents, and store them in a cool, dark place. Properly canned and sealed strawberry pie filling can last up to a year.

Notes

  • Use fresh, firm strawberries: Select ripe, firm strawberries for the best texture and flavor.
  • Consistent stirring: Stir the mixture constantly while cooking the Clear Jel to prevent it from sticking to the bottom of the pan and burning.
  • Check seals: After cooling for 24 hours undisturbed, check that each jar is properly sealed by pressing on the lid. If it pops back, the jar is not sealed and should be refrigerated and used soon.

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5 from 1 vote

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Recipe Rating




One Comment

  1. 5 stars
    Great recipe! No need for coloring.

    If using the low sugar method with pectin, do you still use the same amount of clear jel?

    Reply