This year was a bumper backyard plum year. I still have plum butter and savory plum sauce left in the pantry, so in search of new recipes that use a lot of plum, stumbled across pie filling idea at the Local Kitchen blog. Thank you for the inspiration! Here is my execution of this easy preserved pie filling – hot water bath canning is optional. I think it will freeze wonderfully and I put a jar into my fridge for almost immediate use. Too tarty? Add sugar to your liking when ready to bake the pie. This will vary with plum variety etc. I used mostly sugar plums, but a few Italian and also yellow egg (I think).
Tart Plum with Cardamom Pie
- 7 lbs plums cleaned up and chopped (remove pits, stems, keep the skin!), very forgiving if a little over or a little under; use any kind
- 1 lemon for zest and juice
- 2 cups granulated sugar, love organic!
- ½ tsp ground cardamom, could also use cinnamon and nutmeg
- ¼ tsp kosher salt
- Premade pie crusts, top and bottom
- 1 tablespoon cream or half & Half
- 1 tablespoon sugar and two pinches of cardamom
- Or make you own J
You will also need some cornstarch or thickener [e.g. ClearJel] to use when ready to bake the pie. I did not add before canning, although you can add ClearJel at this point, but not cornstarch. Just make a note on your label what you did or did not do.
Instructions – Filling
- Combine your prepped plums and sugar. Add them to the sugar as you chop to help keep their color and start the maceration process. I had the luxury of time and let mine macerate (such a on odd word on the tongue) overnight in the fridge. Try to let them mingle for at least an hour.
- Add lemon zest, ground cardamom and salt to macerated sugary plums. Mix to coat. Keep letting sit around if you have time. The longer it macerates the more syrupy/liquid.
- Get all your stuff ready if planning to can the filling [jars, lids, hot water etc]. Quart jars are the right size to make a full size pie.
- Pour off the syrupy liquid into a large non-reactive pot. Bring to a rolling boil for 3-4 minutes. It will start foaming, so be sure to skim the foam off.
- Add the plums. And bring again to a boil. Reduce the heat and let simmer for 15-20 minutes. The goal is soft fruit and a more thick consistency.
- When you are ready to fill the jars, keep it at a simmer and use a funnel to fill jars. Leaving an 1 inch of headspace. Seems like a lot but trust me you need it.
- Remove the bubbles and all the other proper canning techniques. Process in hot water bath for 30 minutes.
- OR you could freeze in quart bags/containers. This will make somewhere between 3-4 quarters so you might have a funny little bit left.
- I am a believer in pre-made pie crusts – sorry if that lets you down. Buy a high quality, preferable organic pie crust and follow their directions. I am just not awesome at homemade pie crusts, unless doing hand pies or “rustic” versions [read: ugly]
- Heat up pie filling in a sauce pan and if you need to thicken it with cornstarch or other thickener like Clear Jel. Now is time to sweeten, adjust any spices etc. I also hade a few random plums on the counter that I chopped up really small and tossed into the filling while heating.
- I baked it with a double crust (bottom and top). Before putting in the oven coat the top crust with a little bit of cream and sprinkle with some cardamom and sugar. Make a few slits and bake at 425 for about 45 minutes. Halfway through you will need to cover the edges with tinfoil so they do not burn.
- If possible let it cool before serving. If you just can’t wait [like me], it will be a bit runny but still amazing with some ice cream or whipped cream!
Enjoy this easy canning recipe! I will be trying with other fruits as well – pear anyone?