Apple Pie Filling
Makes 6 to 8 quarts
Make this apple pie filling as is, or try bourbon apple, caramel apple, apple-cranberry, pear, or pear-cranberry variations.
20 cups peeled and sliced apples (a mix of tart apples, such as Ida Red, Granny Smith and Cortland, works best; takes a generous 5 pounds)
3 tablespoons bottled lemon juice for sprinkling
5 1⁄2 cups granulated sugar
1 cup ClearJel
5 cups apple juice
2 1⁄2 cups cold water
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3⁄4 cup bottled lemon juice
Special equipment/ingredient: ClearJel. Jars: 16-ounce, 32-ounce.
Headspace: 1 1⁄2 inches.
Total prep time: 3 hours. Process time: 25 minutes. Storage length: 1 year.
Step 1: Peel, core and slice apples. (An apple peeling machine will do all three tasks!)
Step 2: Blanch apples in boiling water bath 2 minutes. Remove, sprinkle with the 3 tablespoons bottled lemon juice and set aside.
Step 3: Mix sugar and ClearJel together. In a large stockpot, mix apple juice, water, sugar/ClearJel mixture and spices. Stir with a whisk to fully integrate the dry items.
Step 4: Begin to heat under medium flame. Stir often, as mixture will begin to thicken and potentially scorch before it boils. Add lemon juice. Boil 1 minute while constantly stirring with a whisk. (The slurry should take on a glossy and clear sheen.) Remove from heat.
Step 5: With a large rubber spatula, mix in apple slices.
Step 6: Fill jars, leaving 1 1⁄2 inches headspace. Stir mixture after every few jars to keep the fruit-to-slurry mix in balance. Remove air bubbles from jars. Wipe rims of jars with a clean damp towel.
Step 7: Put on lids and process in a hot water bath. OR, cool completely, and fill freezer-safe storage containers (leave 1 1⁄2 inches headspace).
VARIATIONS
For caramel apple pie, change granulated sugar to brown sugar. For a boozy bourbon apple pie, replace half the apple juice with your favorite bourbon.
The steps in this recipe are the same used for more variations. Substitute pears for the apples and pear juice for apple juice, and it’s pear pie. Add 1 cup fresh or thawed frozen cranberries to either (no need to reduce amount of pears or apples), and you have a lovely autumn fruit blend.
As with all the recipes, keep the ratios of ingredients intact and feel confident to substitute fruits, sugars and spices with an experimental hand.