Pear Cranberry Pie Filling
Found on Canning Only Recipes – Found on Pinterest
Yield: 2 quarts
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
Wash, peel, and core pears. Prepare slices 1/2-inch wide and place in water containing ascorbic acid or lemon juice 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-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.