Good Fillings... Concord Grape Pie Filling

Concord Grape Pie Filling

Found on Canning Recipes Only

Makes 4 quarts 

22 cups concord grapes, washed

4 cups granulated sugar

¼ cup fresh lemon juice

1 cup Clear Jel

Using two large saucepans, separate the skins (Yes you have to peel the grapes.) into the pan and the pulp into the other pan. Once you have all the grapes separated by the skins and pulp, set the skins aside. Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 15 minutes.

Remove from the heat. Set a strainer over the pot with the skins in and pour the heated pulp into the strainer. Push the pulp through, you want to catch all the seeds. Discard the seeds.

Add in the lemon juice. In a separate bowl whisk together the sugar and clear jel. Add 2 cups of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.

Pour the sugar mixture into the pot with the rest of the grape pie filling. Place over medium heat and stir to incorporate the sugar mixture. Let the filling come up to a boil and stir occasionally. As the mixture thickens, it will change from a green, to pink, to light purple, and when it's ready it will be a deep purple.

Boil for about 45 minutes until very thick and bubbly. Fill jars to 1 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 30 minutes.

TO MAKE A PIE Add 1 quart of pie filling to a pre-made crust. Top with a lattice crust or a full crust. Make sure to cut slits in the top of a the full crust. Crack an egg in a small bowl. Using a pastry brush, brush the egg wash on the top of the pie. Place the pie in the oven for 20 minutes at 425 degrees. Lower the temperature to 375 degrees and let the pie bake for another 50 minutes. The juice will bubble up on the top of the pie crust. Let the pie cool. Cut and serve