Pear Cranberry Pie Filling
Here is the pie filling that I did inspired by my new friend Renee!
- 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
Quality: Use firm pears.
Yield: 2 quarts
Wash, peel, and core pears. Prepare slices 1/2-inch wide and place in water containing ascorbic acid 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 1/2 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 at a full boil.
Donna did a variation on this recipe by substituting raisins for the cranberries to create a Pear Raisin Pie filling. I think it turned out fantastic!