Pie filling: some of the easiest preserving you’ll do, and my go-to when I have a lot of fruit that I need to put up in a hurry. Pie fillings are great because you don’t have to achieve a gel, so there are no limits on how much (or little) sugar you can add, how long you cook it for, whether you want to toss in some booze or juice or a bit of fancy flavored vinegar. You can simply taste & adjust until it looks and tastes good to you; then pop it in jars and away you go.
Another nice thing about canning pie fillings? You can always adjust it before you bake the pie: don’t have ClearJel on hand? Make a note on the label that you didn’t add any thickener, and simply add a slurry of cornstarch to the filling before you bake. Tastes a little too sweet or tart coming out of the jar? Add a splash of lemon juice or a couple of spoonfuls of sugar.
But the best thing about canned pie filing? With pastry dough in the freezer, you’re never more than a few minutes away from fresh pie, bubbling in the oven. The plums are gorgeous this year in New York: grab some and pop ’em into jars. You’ll be happy you did.
- 7 lbs plums, rinsed, stemmed, pitted and chopped
- zest & juice of 1 lemon
- 1 lb (2 cups) sugar (organic evaporated cane juice)
- ½ tsp ground cardamom
- ¼ tsp sea salt
- 6 tbsp ClearJel
- In a large bowl, combine plums, lemon zest & juice, sugar, cardamom and salt. As you chop plums, toss in sugar to prevent browning. Allow to macerate at room temperature for at least 1 hour or refrigerated overnight.
- Prepare canner, jars and lids.
- Strain juice from plums into a large, heavy-bottomed preserving pot. Return fruit to bowl, then sprinkle with ClearJel: toss to mix until ClearJel disappears. Bring juice to a full boil over high heat: boil for 2 -3 minutes to allow foam to rise, then skim foam and add plums. Return to a boil over medium-high heat; reduce heat, then simmer for 10 minutes to soften fruit. Maintain a simmer while you fill your jars.
- Fill hot jars with hot pie filling, leaving a generous 1-inch headspace. Bubble jars well, tapping jars on the counter to settle pie filling, then wipe rims, affix lids and process in a boiling water bath for 30 minutes (for either pint or quart jars). At the end of the processing time, allow jars to rest in the canner, with the heat & lid off, for at least 10 minutes, in order to prevent siphoning. Remove and rest jars, undisturbed, until cooled.
Yields 3 ½ quarts.
- I used a mix of plums here: tart yelllow, tiny sweet red plums and huge, almost black, super ripe plums (I don’t know the name or variety of any of them). I love that the flesh and peels were different colors, and the variety of sweet & tart flavors will make for a much more interesting pie, in my opinion. That said, if you have a plum tree, have at it with the one variety.
- You don’t have to use cardamom, of course: I just really like it with plums. I tried infusing with cracked green cardamom pods in a tea ball, but I didn’t get much flavor after a 4-hour maceration time. Nutmeg also works nicely with plums, and would make a good substitute.
- ClearJel is not absolutely necessary, but is one of the few thickening agents that can be re-heated: cornstarch only works once, and if you use it in canning, you run the risk of it clumping when you bake your pie. If you don’t want to source ClearJel, you can simply can the plums without any thickening agent, then add cornstarch or other thickener prior to baking the pie.
Canned, store in a cool, dark spot for up to 1 year.
Summer into early Fall.
I love plums and I like how you used Cardamom instead of cinnamon.
The pictures are so beautiful!
What a great idea for holiday gifts!
Love your blog! (Just found you after looking for a good recipe to pickle green beans 🙂 … Too bad you aren’t in Portland, otherwise I’d have to share some of my plum cake I’m making this afternoon with Italian plums…email if you’d like the recipe, dead easy and simply addictive!
Oh and great work on the photos!.. Fantastic for a non-pro. (As a pro food photographer I don’t dole out compliments like that often 🙂
PS hope to see you around G+, looks like you haven’t posted there in a while… (Yeah I’ve been slacking there too..)
SAVING THIS! I’ve never had Plumb Pie!
Pflaumen in aller Munde, passt so wunderbar in diese Jahreszeit. Mit Cardamom als Gewürz,eine Sensation . . .
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Your pictures are absolutely stunning. If I hadn’t turned all my plums into ice cream, this is what I would have made!
What a gorgeous colour the pie filling is! Sounds delicious!
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Tried the plum pie filling for canning and it had very god flavor, but was way too thin. Did not work well at all for me & followed it exactly.
It may be that your plums were much juicier than mine; I suggest tossing the filling with cornstarch or ClearJel prior to baking, to thicken the filling up.
I presume a natural pectin could be swapped for the ‘clear gel’? Being Australian I’m not familiar with this term.
Clear Jel is the commercial name for a type of pie thickener that can be re-heated. It’s closest to cornstarch or arrowroot – but as those can only be heated once, it’s best to can the pie filling without any thickener, then add just before baking your pie.
Have a lot of plyms I need to use up and love the idea of this recipe? Also have some Clear Jel I have been wanting to try. So, two questions… does this recipe make 3 and 1/2 quarts or just 3 pints (half-quarts)? Can the recipe be doubled? Having never used Clear Jel before, I wasn’t sure if it is like pectin and therefore easier just to make one batch at a time to insure set.
The yield is 3 1/2 quarts, as stated above. Pie filling doesn’t really “set” – the ClearJel is used as a thickening agent, so you can easily double (or halve) the batch.