Fall is the perfect time for a great apple pie and this canned apple pie filling recipe is perfect for any apple recipe! It's easy to make, easy to preserve and tastes absolutely amazing!
Fill a large heavy bottom pot halfway with water and bring to a boil. Peel, core and roughly chop apples. Add apples to boiling water and blanch 1 minute. Remove, drain and set aside.
Combine the sugar, Clear Gel, nutmeg and cinnamon in a heavy bottom pot with the water and apple juice. Cook over medium heat until the mixture begins to thicken.
Add the lemon juice. Boil for 1 minute stirring constantly. Add in the apples, stir well and remove from heat.
Fill jars immediately leaving 1" headspace. Tighten lids and rings to fingertip tight and process in a water bath canner 25 minutes - or adjust for altitude - for both quarts and pints.
Notes
Altitude Adjustments to Canning Time:
0-1000 ft: 25 minutes
1001-3000 ft: 30 minutes
3001-6000 ft: 35 minutes
Above 6000 ft: 40 minutes
Clear Gel is NOT Sure Jel. Do not use Sure Jel. You can find Clear Gel HERE (Amazon) if you have trouble in stores.