Mixed Berry Pie Filling

This week in class we made a mixed berry and apple jam to be used as a filling for pie! The jam on its own was delicious, but when baked into a pie and eaten with vanilla ice cream it was simply scrumptious!

This also fit in with this weeks Gastropost Mission: "Hardly anything says summer as well as a bowl of fresh berries, so let’s celebrate these sweet little treasures. Your mission this week is to eat something with berries — ideally the freshest ones you can find."
You can find my post here!

This is a modified version of the recipe we used in class

Mixed Berry Pie Filling
Ingredients
4 Cups - Blackberries, Blueberries & Raspberries
1 - Apple, peeled and diced
200 g - Granulated Sugar
28 g - Clearjel Modified Cornstarch (for cooking, not instant)
300 ml - Water
2 tbsp - Lemon Juice

Directions

1. Wash jars and lids in hot soapy water. Place the jars in a large pot lined with a jar rack or clean towels. Cover with water and bring to a boil. Sterilize the jars in the boiling water for 10 minutes. Heat the lids in a small saucepan of freshly boiled water (do not boil).
2. Combine sugar and Clearjel in a large saucepan. Slowly stir in water until well incorporated. Heat on medium-high and simmer until the mixture thickens.
3. Stir in the lemon juice and boil for one minute, stirring constantly.
4. Fold in the fruits and bring back to a boil.
5. Fill the jars with the mixture leaving 1cm or 1/2" in headspace. Remove air bubbles with a non-metallic utensil and wipe the rims with a clean damp papertowel. Centre the hot lids on the clean rims and screw the bands on slightly.
6. Place the filled jars back into your large pot and cover with at least 1 to 2 inches of water. Place the lid on the pot and bring to a full boil. Process the jars for 30 minutes from the point of boiling.
7. When the time is up, turn off the heat and remove the lid from the pot. Let the jars rest for an additional 5 minutes. Place the jars on a cooling rack or on a counter lined with a towel. Leave then undisturbed for 24 hours. If the lids seam loose, that is ok, do NOT tighten them.
8. Check the jars to make sure they have sealed properly. The lids should be curved down. Note: if the jars fail to seal, refrigerate and use within 2 days.
9. Store the jars in a cool, dark place and use within one year. Labeling is recommended.