Description
Learn how to make thick, delicious apple pie filling that’s perfect for canning. This step-by-step recipe ensures a glossy, flavorful filling ready to use anytime.
Ingredients
Scale
- 6 pounds of firm apples (Granny Smith or Honeycrisp)
- 2 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 cup water
- 1 cup apple juice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¾ cup Clear Jel (recommended for canning)
- ½ cup lemon juice
Instructions
- Prepare the Apples:
Peel, core, and slice the apples into ¼-inch pieces. Toss them in water mixed with a splash of lemon juice to prevent browning. - Make the Syrup:
In a large pot, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, salt, and Clear Jel. Gradually stir in water and apple juice until smooth. - Cook the Syrup:
Heat the mixture over medium heat, stirring constantly until thickened and bubbling. - Add Lemon Juice:
Stir in the lemon juice and simmer for 1 minute. - Combine Apples with Syrup:
Drain the apple slices and gently fold them into the thickened syrup, ensuring even coating. - Fill the Jars:
Ladle the apple filling into sterilized jars, leaving a 1-inch headspace. Wipe the rims, secure lids, and process the jars in a water bath canner for 25 minutes.
Notes
- For the best results, use firm apple varieties like Granny Smith or Honeycrisp, as they hold their shape during cooking and canning.
- Always use Clear Jel for canning, as it provides the best texture and ensures safety during long-term storage.
- Let the canned filling rest for at least two weeks before using it to allow the flavors to meld beautifully.
- Ensure your jars are sterilized before filling to prevent contamination and extend shelf life.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: ½ cup
- Calories: 140
- Sugar: 29g
- Sodium: 60mg
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg