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Apple Pie Filling

Ingredients are per litre (US quart) jar

Course Dessert
Cuisine American
Keyword Apples, Pie Filling
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 1 pie
Calories 1054 kcal

Ingredients

  • 500 g apple (washed, peeled, cored, sliced. 4 cups / 1 lb. Measurements after prep)
  • 4 tablespoons Clearjel ( 30 g / 1/4 cup)
  • 175 g sugar (white. 3/4 cup / 6 oz)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg (optional)
  • 125 ml water (cold. 1/2 cup / 4 oz)
  • 175 ml apple juice (unsweetened. 3/4 cup / 6 oz)
  • 2 tablespoons lemon juice (bottled)
  • 1 dash nutmeg
Metric - US Customary

Instructions

  1. Prep the apples. Slice no more than 2 cm (1/2 inch) thick. Set aside in a large bowl or pot with in water with some lemon juice or ascorbic acid in it to prevent discolouring.
  2. In a large pot, mix together the Clearjel, sugar, cinnamon, nutmeg if using, water and apple juice. Set aside.

  3. Boil a large pot of water (4 litres / quarts). Add about 500 g / 4 cups of apples at a time to the boiling water. When the water returns to the boil after adding the apples, time 1 minute, then remove the apples with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.
  4. Repeat for all apples.
  5. Put the apple juice mixture pot on to cook over medium high-heat.
  6. When it starts to thicken, which will be very soon, add the lemon juice.
  7. Cook for 1 minute, then remove from heat.
  8. Stir in the apple.
  9. Ladle apple into prepared half-litre (1 US pint) or 1 litre (1 US quart) jars
  10. Leave 3 cm ( 1 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process either size jar for 25 minutes; increase time as needed for your altitude.