Pear-and-Sour Cherry Pie Filling
Yield: 3 x litre jars (US quart)
litre jars (US quart)
(ripe. 3 3/4 lbs. Measured after prep.)
( 7 1/2 cups / 2.5 lbs. Measured after prep.)
(white. 3 cups / 24 oz) OR 3 teaspoons liquid stevia
(bottled. 45 ml / 1.5 oz)
Prep the pears (see tip below.) Keep in
to prevent browning. Set aside.
Wash, stem and pit the cherries. Keep in acidulated water to prevent browning. Set aside.
Put the sugar OR liquid stevia and cinnamon in a large stainless steel or enamel pot. Mix.
Add prepared and drained pear slices and cherries.
Add lemon juice.
Put the pot on a burner over medium heat.
Bring liquid at the bottom to a simmer, stirring carefully with a sturdy spoon.
When a simmer is reached, lower heat a bit, then cover the pot.
Let cook for 10 minutes, stirring occasionally. The fruits will release a lot of juice.
Fill piping hot mixture into hot jars.
Ladle into 1/2 litre (1 US pint / 16 oz) jars or 1 litre (1 US quart / 32 oz) jars.
Leave 3 cm (1 1/4 inch) headspace.
Debubble well, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 30 minutes; increase time as needed for your altitude.
Pear-and-Sour Cherry Pie Filling. www.healthycanning.com