Apple Pie Filling

Perfect homemade apple pie filling preserved with Clear Jel and in a water bath canner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sterilize canning jars and lids. Prepare boiling water canner. Keep jars heated and warm until ready for use.

Step 2

Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.

Step 3

In a large stockpot, combine sugar, ClearJel®, cinnamon and nutmeg. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.

Step 4

Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture.

Step 5

Spoon hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Step 6

Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Step 7

Label jars and store in an area with constant temperature.

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