PREP: 45 minutes PROCESS: 30 minutes MAKES: 7 pints

Triple-Berry Pie Filling

What You’ll Need

4 cups fresh blueberries

4 cups fresh blackberries

4 cups fresh raspberries

4 cups sugar

1½ cups regular Clear Jel (tip, page 213)

2 Tbsp. grated fresh ginger

½ tsp. ground cardamom

¼ tsp. salt

4¼ cups water

1 Tbsp. orange zest

⅔ cup orange juice

How to Make It

1. In a 6- to 8-qt. heavy pot bring a large amount of water to boiling. Add blueberries to the boiling water; return just to simmering. Using a slotted spoon, transfer blueberries to an extra-large bowl; cover to keep hot. Repeat with blackberries. Rinse raspberries, but do not blanch. Set all the berries aside. Discard the cooking water.

2. In the same pot combine the next five ingredients (through salt). Stir in the 4¼ cups water. Cook over medium-high heat until mixture begins to bubble, stirring constantly. Stir in orange zest and orange juice. Boil 1 minute, stirring constantly. Immediately add all the berries, stirring to coat.

3. Pack hot filling into seven hot sterilized pint canning jars, leaving a 1¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

PER ¼ CUP PIE FILLING: 96 cal., 0 g fat, 0 mg chol., 18 mg sodium, 24 g carb., 2 g fiber, 0 g pro.