Apple Pie Filling
The picture above is 16 jars of pie filling and 6 jars of apple scrap vinegar with the leftover cores and scraps.
Here's the ingredients... plus sugar... minus the fat dog...
Chopping apples is so relaxing for me! Especially because my family love the skin on!!!
The sugar, clear jel, cinnamon and nutmeg
Use the immersion blender or a traditional blender instead of mixing by hand, trust me!!!
All mixed up!
I tried to pour all the apples in at once... better to put a few in at a time! But it all worked out in the end!
Pouring into the jars... the funnel makes this much easier!
Recipe
6 quarts apples (cored and sliced - approximately 30 medium sized apples) peel if you prefer
5 cups sugar
1 ½ cups Clear Jel
1 Tablespoon ground cinnamon
1 teaspoon ground nutmeg
7 ½ cups water
¾ cup lemon juice (must be bottled lemon juice)
Directions
- Sanitize 6-7 quart size jars
- Start your water bath canner
- Core and slice your apples (peel if preferred) into a large bowl (save the scraps for apple scrap vinegar)
- Place the sugar, Clear Jel, Cinnamon, Nutmeg, and water into a large pot - mix well (I find that I need an immersion blender or a blender for this step)
- Heat the pot stirring regularly until it turns into almost a pudding consistency
- Add the lemon juice and mix in thoroughly
- Add the apples, mix thoroughly and make sure apples are heated through ~ 5-10 minutes
- Using a canning funnel (or being very careful), fill the jars to within an inch of the top with the filling
- Using a chopstick or thin spatula, remove all the air bubbles from the jars, wipe the rims with a paper towel or clean dish cloth, and place a canning lid and ring on each jar, hand tightening
- Place in the boiling waterbath for 25 minutes (adjust for your altitude)
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