This Homemade Canned Apple Pie Filling is perfect for pies, crisps, and more, making it a delicious treat to enjoy all year long! 🥧🍏
Ingredients:
6 lbs tart apples (such as Granny Smith, peeled, cored, and sliced)
2 3/4 cups granulated sugar
3/4 cup packed brown sugar
1 cup Clear Jel (cook-type thickener)
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
2 1/2 cups water
1 1/4 cups apple juice
1/2 cup lemon juice
Directions:
Prepare the apples: Peel, core, and slice the apples into uniform slices. To prevent browning, place the slices in a large bowl of water with 1/4 cup lemon juice. Set aside.
Make the syrup: In a large pot, combine granulated sugar, brown sugar, Clear Jel, ground cinnamon, ground nutmeg, and ground allspice. Stir in water and apple juice, and cook over medium-high heat, stirring constantly, until the mixture thickens and begins to bubble.
Add lemon juice: Remove from heat and stir in the lemon juice. Mix well to combine.
Combine with apples: Drain the apple slices and add them to the hot syrup mixture, stirring gently to coat all the apple slices evenly.
Prepare jars: Sterilize your canning jars, lids, and rings in boiling water. Ladle the hot apple pie filling into the prepared jars, leaving 1-inch headspace. Wipe the rims, place lids on jars, and screw on rings until fingertip-tight.
Process the jars: Place the jars in a boiling water bath, ensuring they are covered by at least 1 inch of water. Process pint jars for 25 minutes and quart jars for 30 minutes. Adjust processing time according to altitude.
Cool and store: Carefully remove the jars from the water bath and let them cool on a towel. Check seals after 24 hours. Store in a cool, dark place for up to 1 year.
Nutritional Information:
Calories: 120 per 1/2 cup serving
Servings: Makes about 7 quart jars