Canned Apple Pie Filling


Total time:

46 mins



48 servings



  • 6 quarts sliced fresh apples firm crisp apples are best(about 30 apples, if apples are small do a few extra)
  • 5 cups sugar
  • 1 1/2 cups Clear Jel
  • 1 Tablespoon cinnamon
  • a couple pinches of salt
  • 1/2 teaspoon nutmeg
  • 2 1/2 cups water
  • 5 cups apple juice no sugar added
  • 3/4 cup bottled lemon juice
  • 6 – 1 quart canning jars regular mouth



Step 1

Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot. Stir and cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly.

Step 2

Add drained apple slices to the sauce.

Step 3

Fill jars with mixture, leaving 1 -inch headspace. I packed the jars with the apples and then divided sauce among the jars.

Step 4

Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.

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