summer

Waste Not! Refrigerator Jam From Leftover Pie Filling

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Jul 7, 2011
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

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!

(Image credit: Apartment Therapy)

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

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)

Filed in:
Tips & Techniques
Ingredient
Dessert