With our mulberry tree producing so much fruit, I decided we needed to preserve some for when they aren’t is abundance. This mulberry pie filling is easy to make, and can be used not only for pie, but for topping on ice cream, in cakes or muffins or straight out of the jar!

Mulberry Pie Filling

To make this incredible yummy pie filling, you will need some mulberries, white sugar, water, tapioca starch, lemon juice and ground cinnamon.

If you wish to can this recipe, then you will need to follow proper canning procedures, which are not listed here.

How to Make Mulberry Pie Filling

After collecting the mulberries fresh from the tree, wash them carefully. You can cut the stems off if you wish.

Pour the mulberries to a large thick based saucepan.

Add the white sugar, tapioca starch, water and ground cinnamon to the saucepan. The tapioca starch can be decreased depending on how thick you want your filling to be.

Heat over medium heat until boiling, stir occasionally.

Reduce the heat to a simmer and cook until the mixture becomes thick and gloopy. Stir occasionally to make sure the filling doesn’t stick to the bottom of the saucepan.

Carefully spoon into clean, sterilised jars.

Clean the top and sides of the jars and add the lids.

Water bath for 20 minutes, depending on altitude, and store in a cool place for up to one year.

Once open, refrigerate and consume with 2 to 3 days.

Mulberry Pie

To make a mulberry pie, I use this mulberry pie recipe for the delicious, flaking crust. After making the pie crust, use 4 cups of this already prepared mulberry pie filling instead of making the filling in the recipe as you go.

Flavour Ideas

You could change up this pie filling by adding different spices or fruit, or a spoonful of juice or liqueur. Some ideas include:

Apples
Blackberries
Lemon juice or zest
Mint
Raspberries
Raspberry Liqueur
Rhubarb
Strawberries
Vanilla
Ginger
Black Pepper

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