Homemade Apple Pie Filling Recipe
Preserve ripe apples to be enjoyed all year long with this delicious homemade apple pie filling recipe!
Ingredients
- 12 cups sliced peeled and cored apples
- Water
- 2-3/4 cups sugar
- 3/4 cup ClearJel®
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2-1/2 cups unsweetened apple juice
- 1-1/4 cups cold water
- 1/2 cup lemon juice
Instructions
- To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer’s instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- 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.
- COMBINE sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. 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. 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. Before processing, heat, stirring, until apples are heated through.
- LADLE hot apple pie filling into a hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS both quart and pint jars for 25 minutes, adjusting for altitude. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex up and down when center is pressed.