This filling is versatile; it can be used for pies, added to oatmeal cookies, or used as a sauce over ice-cream.

Makes 8 pints or enough for four 9 inch pies.

4 lbs. fresh pears
3 lbs. apples
4 medium-size oranges
2 (15 oz.) pkgs. raisins
5 c. sugar
3 tsp. salt
4 tsp. ground cinnamon
1 tsp. ground cloves

Cut unpared pears, apples, and oranges in quarters. Remove cores and seeds. Run through grinder, using a medium blade. Combine with raisins, sugar, salt, cinnamon and cloves in a kettle or Dutch oven. Bring to boiling, stirring to dissolve sugar. Lower heat; simmer, uncovered, and stirring frequently, about 1 hour or until thick. Pack into 8 clean, hot canning jars. Seal jars; process boiling water bath for 25 minutes. Remove from water bath; complete seal unless closures are self sealing. Cool jars on wire racks. Check sealing of 2 piece domed lids if using. Label, store in a cool, dry place.