Pear Pie Filling

Hey Sis,

Here is the Pear Pie Filling recipe that I came up with.  Turns out, there isn’t as many canning recipes online for Pie Fillings, once you move past apple. lol. I thought about doing Cranberry Pear Pie filling, as it is a personal favorite.  But, then I remembered that Carmin and Nate aren’t big fans of Cranberries. So, I just made a simple, but tasty flavor that is sure to please almost everyone…we will still see about picky Mr. Carmin! Nate was there while I was making it, and liked it too.

Home Canned Pear Pie Filling
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Ingredients
  1. 7 Cups Apple Juice
  2. 3/4 Cup Water
  3. 3/4 Cup Lemon Juice
  4. 1 Cup Brown Sugar
  5. 1/2 Teaspoon Vanilla Extract
  6. 1/2 Teaspoon Almond Extract
  7. 1 Teaspoon Ground Nutmeg
  8. 1 Teaspoon Ground Ginger
  9. 4 Quarts of Diced up Pear
Instructions
  1. Process 5 Quart jars, lids, and bands in a hot water bath 10 minutes to sterilize.
  2. Chop and peal pears. Leave soak in water with lemon juice to prevent browning.
  3. Combine water, juices, sugar, extracts and spices; stirring until sugar dissolves. Bring to simmer.
  4. Whisk Clear Jell into spiced syrup mixture; stirring until dissolved and thickened.
  5. Place pears into jars and ladle in syrup. Poke and stir with a spoon to remove air pockets and distribute filling. Leave 1 inch headspace, as filling expands during processing. Wipe rims and place bands finger tight.
  6. Place into water bath, and build for period recommended for your elevation.
Notes
  1. Makes Approximately 4 Quarts
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10 comments

  1. b says:

    Cranberries do go very well with pears, but so do raisins. Nate and Carmin might like that. Another thought is to use dry cranberries instead of fresh ones. They aren’t nearly as tart. You could even use both!

  2. Jamiegoof says:

    Perhaps, I will try both next year. Nate doesn’t like cranberries at all, and I am a bit hesitant to try raisins. But, I should just give it a try and see.

    Thankfully, I figured that I could just add other fruit such as dried cranberries later on.

    • Jamiegoof says:

      Hi Shella, I usually use around a cup, but I’m not exact. I keep adding till I get the consistency I like.

    • Jamiegoof says:

      Absolutely, I always add sugar to taste, (apples are never the same sweetness) and it works. I do have a canned apple pie filling recipe too, that isn’t heavy on the sugar. But, I do tweak to taste every time.

    • Jamie says:

      Hello Becky,
      Unfortunately, I have no experience with pressure canning. So, I can’t say,
      Best wishes,
      Jamie

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