Marco's Apple Pie Filling
  • Servings: 9 x 1 quart jars
  • Apples - enough for 6 quarts sliced
  • 4 cups white sugar
  • 1 cup brown sugar
  • 1 cup Clear JelĀ®
  • 1 Tbls cinnamon
  • 10 cups water
  • 3 Tbls lemon Juice
  1. First ~ Make your thickener or syrup
  2. 1. Combine sugars, Clear Jel, cinnamon, and lemon juice.
  3. 2. Stir above into 10 cups water in a large stock pot.
  4. 3. Heat and stir until thickened and bubbly, then set aside.
  5. Second ~ Make your Apple Pie Filling
  6. 1. Peel, core and slice apples into thickness of your own personal preference.
  7. 2. Place them in a large pot of hot water with lemon juice (3/4 cup per gallon of water) to help them not darken while you are preparing the fruit.
  8. 3. Gently combine apples and thickened syrup.
  9. 4. Fill jars with filling, remove air bubbles. Leave 1 inch head space.
  10. :: Processing ::
  11. Wipe the rims clean, place your rims and lids.
  12. Process the filling in boiling water for 25 minutes.
During my research and hunt for the best recipe, I noticed that many of the canners mentioned that, though they used to use flour and/or cornstarch as their thickener, it is no longer recommended, and that they preferred a product by the name of Clear JelĀ®. The most consistent reason was how much nicer the apple pie fillings end up with regards to the consistency, even after the fillings are canned and baked. My thoughts were that these ladies probably knew more about what they were talking about then I did at this point so followed suit, and am so happy I did! Look how tasty that Apple Pie filling looks .. and it tastes pretty dang good too, I must say!