Friday, August 4, 2017

Good Fillings... Pear Cranberry Pie Filling

Pear Cranberry Pie Filling
Found on Canning Only Recipes - Found on Pinterest

Yield: 2 quarts

2 lbs pears (6 cups sliced)

2 cups fresh cranberries

1-1/2 cups sugar

1/2 cup Clear Jel®

1 cup cold water

1-1/2 cup apple juice (pear or white grape could also be used)

4 T. bottled lemon juice

1/4 t. Nutmeg or Allspice

Wash, peel, and core pears. Prepare slices 1/2-inch wide and place in water containing ascorbic acid or lemon juice to prevent browning.

Boil water and add each batch of pears then cranberries for 1 minute after the water returns to a boil.

Drain but keep heated fruit in a covered bowl or pot.

Combine sugar, Clear Jel and spice in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained pears slices and cranberries immediately and fill hot jar with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jar with a dampened clean paper towel.

Adjust lid and process immediately.

Process in water bath for 25 minutes.

1 comment:

  1. I have some pear pie filling already done. I will try adding dry cranberries to that and taste to see how that tastes. hope its a winner.


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