We had a major pie-fest at our house over the weekend. Not only do I have enough pie for breakfast, lunch, and dinner this week, but I ended up with a few cups of leftover filling that just didn't make it into a crust. The solution? Make jam!
Normally, I'd just mix leftover fruit into my morning yogurt or spoon it over a bowl of ice cream. But pie fillings usually have a few tablespoons of flour or cornstarch to help them set during baking. Uncooked, this small amount of starch makes my leftover filling taste grainy and bland.
I simply combined all my leftover bits of filling together and let it cook on the stove-top for several minutes until thickened and no longer starchy. I could actually can this if I wanted to, but I had such a small amount that I'll just keep it in the refrigerator and use it in the next few weeks.
Another thought was to make individual cobblers or small hand-pies with this leftover filling. I was just so tired of baking by the end of the day that this option didn't have much appeal!
By the way, this jam is a combination of peach-raspberry and ginger-plum, and it's delicious. I especially love that totally unexpected pink color.
Have you ever made jam with pie filling?
Related: Small-Batch Canning: Making Cherry Preserves
(Images: Emma Christensen)