Saskatoon Berry Pie Filling

In a large, heavy-bottomed pot, bring the water and lemon juice to a rolling boil. (5 minutes)

Gently stir in the Saskatoon berries, ensuring they are evenly distributed in the liquid. Return the mixture to a boil.(3 minutes)

In a separate bowl, whisk together the sugar and cornstarch until well combined. This prevents lumps from forming when added to the hot berry mixture.(2 minutes)

Gradually add the sugar and cornstarch mixture to the boiling berries, stirring constantly to ensure it is fully incorporated. Continue to cook, stirring continuously, until the sauce thickens and becomes clear. This should take approximately 3 minutes.

If canning, sterilize jars and lids in boiling water for at least 5 minutes. Carefully pack the hot pie filling into the sterilized jars, leaving 1/4 inch of headspace at the top.

After filling, run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any food residue. Top with sterilized lids and screw on the rings until fingertip tight.

For canning, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower the filled jars into the boiling water using a jar lifter, ensuring there is at least 2 inches of space between each jar. If necessary, add more boiling water to ensure the water level is at least 1 inch above the tops of the jars.

Bring the water to a rolling boil, cover the pot, and process for 10 minutes. After processing, remove the jars from the stockpot and place them on a cloth-covered or wooden surface, several inches apart, to cool completely.

As the jars cool, you should hear a popping sound as the lids seal. Once the jars are cool, test the seal by pressing down on the center of each lid. If the lid doesn't flex or move, the jar is properly sealed. Store sealed jars in a cool, dark place.