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Pear-and-Sour Cherry Pie Filling

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Sweet pears balance tart cherries for a lovely all-season pie filling."

List of Ingredients

◦ 3 cups sugar
◦ 2 teaspoons ground cinnamon
◦ 3 � pounds ripe Bosc pears, peeled, cored, and sliced
◦ 2 � pounds fresh tart red cherries, pitted
◦ 3 tablespoons bottled lemon juice


Recipe

Whisk together sugar and cinnamon in a 6-quart stainless steel or enameled Dutch oven until blended. Add pear slices and cherries, and sprinkle with lemon juice. Bring to a simmer over medium heat, stirring gently; cover and cook 10 minutes or until fruit releases its juices, stirring occasionally.

Ladle hot fruit mixture into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 30 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about three 1-quart jars



Pear-and-Sour Cherry Pie:
Preheat oven to 400� F. Drain ⅓ cup syrup from one jar of pie filling into a medium bowl. Whisk in 2 tablespoons cornstarch until smooth. Add remaining pie filling, gently stirring to blend into cornstarch mixture. Pour into prepared pie shell in a 9-inch pie plate set on a baking sheet. Bake at 400� for 30 minutes. Reduce oven temperature to 350� F; bake 25 more minutes or until golden brown.