can I safely add raisins to apple pie filling?
One of my big successes last year was Pear Pie filling, using the apple pie recipe from the So Easy to Preserve cookbook. Can I safely add a cup raisins? Would I need to reduce the amount of pears by the amount of raisins to maintain the same total volume of fruit?
The recipe is: 6 quarts blanched, sliced apples (pears), 5-1/2 cups sugar, 1-1/2 cup clear jel, 1 tbs cinnamon, 1 tsp nutmeg, 2-1/2 cups water, 5 cups apple (pear) juice, 3/4 cup bottled lemon juice. Yields 7 quarts
I know a lot of you reduce the amount of clear jel, but I like how mine turned out last year, using the amount listed.