Saskatoon Berry Pie Filling recipe

All Recipes Dessert Recipes Fillings Fruit Fillings


4 cups water
¾ cup lemon juice
12 cups fresh serviceberries
3 cups white sugar
1 cup cornstarch

Nutrition Info

160.3 calories
carbohydrate: 41 g
cholesterol: : -
fat: 0.2 g
fiber: 1.8 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 2.5 mg
sugar: 32.4 g
transFat: : -
unsaturatedFat: : -


  1. Bring water and lemon juice to a boil in a large pot, stir in serviceberries. Return mixture to a boil.

  2. Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries, cook, stirring constantly, until sauce is clear, about 3 minutes.

  3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  5. Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Recipe Yield

4 quarts

Recipe Note

This is a great pie filling, or you can use it as a sauce over cheesecake, white cake, or soda cracker dessert. Filling is ready to be used right away or can be canned for later use.

Do you like the recipe? Share this tasty recipe!