Pie filling

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I've been away for several weeks. Sorry this answer is probably too late by now. Cooking the blueberries in the waterbath doesnt make them disappear to mush. I don't like what it did to the strawberries so I freeze the fruit and mix the gel as I need it to make a pie. I've made the gel with a box of wild strawberry jello and used it without fruit to fill tarts. Its delicious. My amish friend said the cooked clear gel holds up longer than the instant. So if you weren't going to try to store it for several days it would work ok. Pie doesnt stay here longer than a couple of hours. Any fruit will work. You can adjust the amount of sugar to suit your taste, just leave the gel/water ratio alone. You can make interesting combinations with the jello. A tablespoon of apricot jello powder to a qt of peach pie filling makes an exotic taste and beautiful color. You can make the gel plain, add a tbs of lime jello and a can of drained crushed pineapple. Or add a tbs of orange jello and a can of very drained fruit cocktail. Put these last two in a graham crust chill and top with whipped topping. Good eatin, Blessings, Peggy

-- Peggy (wclpc@cookeville.com), July 14, 2000

Answers

Thanks again Peggy for the recipie! I've used both the clear and the instant jell now and I have to admit that I prefer the regular jell over the instant. It really wasn't that hard to mix and cook. The blueberries definitely are soft, but the filling is so good that I'm ashamed to say that I've eaten an entire pint of it myself!! A friend and I did 73 pints (half were mine) of the stuff. I'm hoping that it'll (along with the peach and apple that I'm planning to do) last me throught the winter! Oh and I did apple filling with the instant jell last year and it's held up very well. Thanks once again for the recipe!

Misha

-- Misha (homesteadingwannabe@hotmail.com), July 20, 2000.


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