Plum Pie Filling
Found on Canning Only Recipes – Found on Pinterest
7 lbs plums (mixture of yellow, purple, red or all one kind), rinsed, stemmed, pitted and choppedZest & juice of 1 lemon1 lb (2 cups) sugar½ tsp ground cardamom¼ tsp sea salt6 Tbsp ClearJelIn 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.Strain juice from plums into a large, heavy-bottomed 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. Remove air bubbles from jars well, tapping jars on the counter to settle pie filling carefully, then wipe rims, put on 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.
