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.