This recipe provides a delicious and convenient way to preserve apple pie filling for future use. Perfect for quick pie making or other apple-based desserts.
Preparation time
45min
Cooking time
25min
Ingredients
8 Servings
- 12 apples
- 1 tbsp cinnamon
- 1 cup clearjel
- 2.5 cups lemon juice
- 0.5 tsp nutmeg
- 4.5 cups sugar
- 10 cups water
Directions
Step 1
Sterilize canning jars and prepare lids according to manufacturer’s instructions.
Step 2
Peel, core, and slice apples. Place in a large bowl with 1 cup of lemon juice to prevent browning.
Step 3
In a large pot, combine sugar, clearjel, cinnamon, nutmeg, and water. Stir and cook over medium-high heat until the mixture thickens and begins to bubble.
Step 4
Add the remaining 1 1/2 cups lemon juice and boil for 1 minute, stirring constantly.
Step 5
Drain apples and add them to the thickened mixture. Stir to combine and return to a boil.
Step 6
Ladle hot pie filling into hot, sterilized jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if necessary.
Step 7
Wipe rims of jars with a clean, damp cloth. Place lids on jars and screw on bands until fingertip tight.
Step 8
Process jars in a boiling water bath for 25 minutes. Adjust for altitude if necessary.
Step 9
Remove jars from water bath and let cool completely. Check seals and store in a cool, dark place.