Apple Pie Filling (from Ball's Complete Book of Home Preserving)
12 c. peeled, cored, thinly sliced apples
2 3/4 c. sugar
3/4 c. ClearJel
2 t. cinnamon
1 t. nutmeg
1 1/4 c. cold water
2 1/2 c. unsweetened apple juice
1/2 c. lemon juice
2. In a large saucepan combine the sugar, ClearJel, cinnamon, nutmeg, water, and apple juice. Bring to a boil, stirring constantly, and cook for 1 minute. Add in the lemon juice and boil for an additional minute. Remove from heat and fold in apple slices.
3. Ladle the hot pie filling into hot jars, leaving 1 inch of headspace. Remove the air bubbles and adjust the headspace. Wipe the rims and put on the lid. Tightened the screwband to fingertip tight.
4. Put the jars in a boiling water canner for 25 minutes. Remove the canner from heat and let sit for 5 minutes. Remove jars and let cool for 12 hours. Check seals and store in a cool place.
Makes 7 pints.
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