Day 36: Tamarillo Apple Pie Filling

Tamarillo Apple Pie Filling

Day Thirty-Six (25.06.2012)
Processing: Hot Water Bath Canner 30mins
Yield: 4 cups / 1 x quart (950ml)

Small batch of pie filling today: I used a new fruit that I hadn't tried (or seen) before - tamarillos - and apple pieces and made one quart jar and had leftovers (about 3/4 of a cup) to sample. One quart is perfect for a family-sized pie, or you could make many mini pies (freeze for snacks) or can them in half-pints if you prefer so you can make hot, fresh dessert pies in your pie maker whenever you want! The tamarillos taste a little like passionfruit - the flesh has a rich colour and is quite sweet. Yum!
Begin by preparing your ingredients: peel and remove cores of apples, dicing into small pieces (about 1/2 inch / 1cm). Remove the stem of the tamarillo by cutting the end, and scoop out the inside with a teaspoon (like you do with kiwifruit). Roughly chop the flesh, scooping the flesh, seeds and juice into your measuring cup. I needed five tamarillos to make 1 cup. Heat jars in boiling water for 10 minutes, seals and rings in simmering water for 10 minutes.

scoop tamarillo flesh out with a spoon
chopping tamarillo into pieces
whisk water into clear jel and sugar
whisk clear jel mixture until bubbling and thickened
pie filling ready to spoon into jars

To make the pie filling, combine the sugar and clear jel in a medium saucepan, then whisk in the cold water and heat over medium heat until sugar has dissolved. Continue stirring over medium heat until thick and bubbly, then stir through the lemon juice (heat for another minute) then gently fold through the diced tamarillos, spices and diced apple. Ladle into a sterilised quart jar to 1 inch (2.5cm) headspace. Remove bubbles, wipe rim, apply seal and twist band on to fingertip-tight. Process in hot water bath canner for 30 minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months. I made 1 quart of pie filling following this recipe.

2 1/2 cups peeled, diced green apples (about 3 1/2 granny smith apples)
1 cup diced tamarillos (about 5 tamarillos)
3/4 cup white sugar
1/4 cup Clear Jel
1 cup water
3 tablespoons bottled lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
I saved a few seeds from the tamarillos to grow, too.

Trio of pie filling: apple pie [left],
mixed berry [middle]
and tamarillo apple [right]

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