Tuesday, August 8, 2017

Good Fillings... Plum Pie Filling

Plum Pie Filling
Found on Canning Only Recipes - Found on Pinterest

7 lbs plums (mixture of yellow, purple, red or all one kind), rinsed, stemmed, pitted and chopped

Zest & juice of 1 lemon

1 lb (2 cups) sugar

½ tsp ground cardamom

¼ tsp sea salt

6 Tbsp ClearJel

In a large bowl, combine plums, lemon zest & juice, sugar, cardamom and salt. As you chop plums, toss in sugar to prevent browning. Allow to macerate at room temperature for at least 1 hour or refrigerated overnight.

Strain juice from plums into a large, heavy-bottomed pot. Return fruit to bowl, then sprinkle with ClearJel: toss to mix until ClearJel disappears. Bring juice to a full boil over high heat: boil for 2 -3 minutes to allow foam to rise, then skim foam and add plums.

Return to a boil over medium-high heat; reduce heat, then simmer for 10 minutes to soften fruit.

Maintain a simmer while you fill your jars.

Fill hot jars with hot pie filling, leaving a generous 1-inch headspace. Remove air bubbles from jars well, tapping jars on the counter to settle pie filling carefully, then wipe rims, put on lids and process in a boiling water bath for 30 minutes (for either pint or quart jars).

At the end of the processing time, allow jars to rest in the canner, with the heat & lid off, for at least 10 minutes, in order to prevent siphoning. Remove and rest jars, undisturbed, until cooled.

Yields 3 ½ quarts.

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