Quick The In-Laws Are Here Raspberry Pie Filling - cooking recipe

Ingredients

1 3/4 cups granulated sugar
2/3 cup Clear Jel
2 cups cool water
blue food coloring (optional)
red food coloring (optional)
2 tablespoons lemon juice
7 cups raspberries

Preparation

Prepare canner, lids and bands.
In a large saucepan, combine sugar and ClearJel. Whisk in water. Add food coloring, if using, a few drops at a time until the desired color is achieved. Bring to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and cook for 1 minute, stirring constantly. Reduce heat to low. Quickly fold in raspberries and return to a boil over medium-high heat, stirring frequently and gently until mixture boils. Remove from heat.
Ladle hot pie filling into hot jars, leaving 1 in headspace. Remove air bubbles. Wipe rim and put lid and bands on.
Place jars in canner, and bring to boil and process 30 minutes.