I made this recipe for 5 jars. Came out great! Used 1 tote of Macoun and 1 bag of Honey Crisp apples.
Apple Pie Filling
Per (US quart) jar
Ingredients
- 4 cups/1 lb apple (washed, peeled, cored, sliced. Measurements after prep)
- 1/4 cup Clearjel
- 3/4 cup sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- 1/2 cup water (or use apple juice)
- 3/4 cup unsweetened apple juice
- 2 tablespoons lemon juice (bottled)
- 1 dash nutmeg
Instructions
- Prep the apples. Slice no more than 2 cm (½ 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.
- In a large pot, mix together the Clearjel, sugar, cinnamon, nutmeg if using, water and apple juice. Set aside.
- Boil a large pot of water (4 quarts). Add about 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.
- Repeat for all apples.
- Put the apple juice mixture pot on to cook over medium high-heat, whisking constantly.
- When it starts to thicken, which will be very soon, add the lemon juice.
- Cook for 1 minute, then remove from heat.
- Stir in the apple.
- Ladle apple into prepared 1 quart jars. (1 quart per pie)
- Leave 1 inch headspace/to the curve in the neck.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process for 25 minutes; increase time as needed for your altitude.
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