Easy Homemade Apple Pie Filling Recipe

Ingredients

• 12 cups sliced, peeled, cored apples, treated to prevent browning* and drained
• Water
• 2.75 cups granulated sugar
• 0.75 cup cooking starch used for preserving, such as ClearJel®
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon ground nutmeg
• 2.5 cups apple juice
• 1.25 cups cold water
• 0.5 cup lemon juice
• 7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Instructions

1. Prepare your boiling water canner. Sterilize jars and lids in simmering water until ready to fill. Keep bands aside.
2. Blanch apple slices in batches of 6 cups in boiling water for 1 minute. Use a slotted spoon to remove and keep warm in a covered bowl.
3. In a large stainless steel saucepan, combine sugar, ClearJel®, cinnamon, and nutmeg. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, until the mixture thickens and bubbles. Add lemon juice, return to a boil, and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and fold them into the hot mixture immediately. Before processing, heat while stirring until the apples are heated through.
4. Ladle the hot pie filling into the sterilized jars, leaving 1 inch of headspace. Remove any air bubbles. Wipe the rim of the jar. Center the lid on the jar. Apply the band until it is fingertip tight.
5. Process the jars in a boiling water canner for 25 minutes, adjusting for your altitude. Remove the jars and let them cool. Check the lids for a proper seal after 24 hours. The lid should not flex when the center is pressed.

Nutrition

• Calories: 167 kcal
• Fat Content: 0 g
• Fiber Content: 2 g
• Sugar Content: 38 g
• Sodium Content: 12 mg
• Protein Content: 0 g
• Carbohydrate Content: 43 g
• Unsaturated Fat Content: 0 g