Friday, July 14, 2017

Good Fillings... Cherry Cranberry Pie Filling



Cherry Cranberry Pie Filling
Found on Canning Only Recipes (Adapted from recipe found on tasteofhome)


Makes 2 quarts

3-1/2 cups fresh or frozen cherries (thawed completely)

3-1/2 cups of fresh or frozen cranberries

2 cups sugar

1/2 cup + 2 T. Clear Jel

2-2/3 cups cold water

2 T. + 1 t. bottled lemon juice

Optional:

1/4 t. cinnamon

1/2 t. almond extract

Rinse and pit fresh cherries, and keep in cold water. To prevent stem end browning use lemon juice in cold water. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.

Wash and sort cranberries - add to boiling water and boil for 1 min. Drain and put cranberries into a covered bowl to keep warm.

Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble.


 Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.

Fold in drained cherries and cranberries immediately and fill hot jar(s) with mixture without delay, leaving 1" headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with wet paper towel. Add hot lids and rings and water bath for 30 minutes for pints or quarts.

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