Nectarine and Plum Pie Filling
One hot summer, when an over abundance of nectarines and plums were littering the orchard floor, I decided to combine them for a pie. Using my recipe for apple pie filling, I combined the two fruits and found a most delectable tart-sweet pie. So I picked a barrel more and made Nectarine and Plum Pie Filling, this time editing the cinnamon and nutmeg. We were pleasantly surprised come winter!
When summer’s bounty is overflowing with sweet nectarines and tart Santa Rosa plums, use this abundance to fill your pantry for use on a cold winter night. The sweet and tart flavors are perfect for a quick crisp or pie crust filling.
- 7 Lbs nectarines, seeded and sliced
- 7 lbs Santa Rosa plums, seeded and sliced
- 2 cups sugar
- 1/3 cup cornstarch
- 2 lemons, juiced
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Sterilize about 5 quarts, heat the lids in barely boiling water. Have your boiling water bath canner filled with water so that it will cover the 5 quarts, bringing it to just below a boil.
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In a large stainless steel pot, combine the sugar and cornstarch. Add the fruit, mix well, then bring to a boil for 3 minutes stirring constantly. Immediately pack the filling out of the syrup into your sterilized and hot quart jars, leaving 1” headroom. Top with the remaining hot syrup in the pot, leaving ¾” at the top headroom. Remove any trapped air with table knife. Clean the rim, place the heated lid on the rim, seal the jars by tightening the lids. Process in a boiling water bath for 20 minutes. Place the quarts upside down to help with the seal.
Each quart will just fill a 9” pie or an 8” x 8” square pan for crisp.
