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Apple Pie Filling 1

Source of Recipe

nchfp +


Recipe Introduction

Use firm, crisp apples. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.

Recipe Link: https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html

List of Ingredients

6 Quarts - Blanched, sliced fresh apples
5 1/2 Cups - Granulated sugar
1 1/2 Cup - Clear Jel®
1 tbsp. - Cinnamon
2 1/2 Cups - Cold Water
5 Cups - Apple juice
3/4 Cup - Bottled lemon juice
1 tsp - Nutmeg (optional)
7 drops - Yellow food coloring (optional)


Recipe

Yield: 7 quarts
Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. (1 Tbsp per cup of water. Mix the lemon juice and the water and submerge your sliced fruit in the liquid. Double or triple as needed. Let soak for a few minutes and you’re good to go.)
For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process for 25 minutes. (pint or quart)