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Thu, Jul 7, 11 at 2:31
| 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.
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Follow-Up Postings:
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| Yes. Technically it's ok as long as the volume, and so the density, isn't changed but given all the acidity (not with Asian Pears) it's probably safe anyway. Dave |
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| Thanks! I was pretty sure that was the case, but I wanted confirmation from a trusted source. My pears are an old homestead variety, Pineapple Pear. They ripen in late June, early July. |
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