Nectarine-blueberry pie filling
Yield: 4 quarts (enough for 4 pies, 8 servings per pie)
Prep: 1 hr | Process: 30 min
5pounds fully ripe, firm nectarines or peaches
Ascorbic acid color keeper
6 cups fresh blueberries
3 1/2 cups sugar
1 1/3 cups quick-cooking tapioca
1 teaspoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 1/4 cups water
3/4 cup lemon juice
1. Rinse nectarines; halve and remove pits. If using peaches, immerse in boiling water for 20 to 30 seconds or until skins begin to crack; remove and plunge into cold water. Slip off skins; halve and remove pits. Cut fruit into 1/2-inch slices. To prevent the fruit from darkening, treat it with ascorbic acid color keeper according to package directions. Measure 16 cups of the nectarines or peaches. Rinse and drain blueberries. Set aside.
2. In an 8-quart Dutch oven heat about 6 cups water to boiling. Add half of the nectarines or peaches; return to boiling. Boil for 1 minute. Using a slotted spoon, transfer hot fruit to a large bowl; cover. Repeat with the remaining nectarines or peaches. Discard liquid from Dutch oven.
3. In the same Dutch oven combine sugar, tapioca, ginger, cinnamon, and nutmeg. Stir in the 2 1/4 cups water. Let stand for 5 minutes to allow tapioca to soften. Cook and stir over medium-high heat until thickened and starting to boil. Add lemon juice; boil for 1 minute, stirring constantly. Immediately add nectarines or peaches and blueberries, stirring gently to coat. Cook and stir about 3 minutes or until heated through.
4. Spoon hot fruit mixture into hot, sterilized quart canning jars, leaving a 1 1/2-inch headspace. To remove air bubbles, slide a narrow nonmetal spatula around inside of each filled jar, pressing gently against fruit mixture. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts (per serving): 1,281 cal., 2 g fat, 7 mg sodium, 319 g carb., 14 g fiber, 241 g sugar, 10 g protein.