Apple Pie Filling With Clear Jel Recipes

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CLASSIC APPLE PIE FILLING



Classic Apple Pie Filling image

Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 20

Number Of Ingredients 10

12 cups sliced, peeled, cored apples, treated to prevent browning* and drained
Water
2 ¾ cups granulated sugar
¾ cup cooking starch used for preserving, such as ClearJel®
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 ½ cups apple juice
1 ¼ cups cold water
½ cup lemon juice
7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
  • Combine sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
  • Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 43.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.2 g, Sodium 12.4 mg, Sugar 37.9 g

CANNED APPLE PIE FILLING



Canned Apple Pie Filling image

This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

Provided by rhonda

Categories     Desserts     Pies     Apple Pie Recipes

Yield 56

Number Of Ingredients 9

4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

Steps:

  • in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
  • Sterilize canning jars, lids and rings by boiling them in a large pot of water.
  • Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
  • Fill jars with hot syrup, and gently remove air bubbles with a knife.
  • Put lids on and process in a water bath canner for 20 minutes.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g

APPLE PIE FILLING WITH CLEAR JEL



Apple Pie Filling With Clear Jel image

From Penn State, this pie filling is a favorite in our house. Prepping apple pie filling is messy and time consuming, so if I'm going to do it, I want to make a bunch! This recipe is a favorite in our house. I'm posting the ingredients per quart, to make it easy to scale up as needed.

Provided by dianegrapegrower

Categories     Pie

Time 45m

Yield 1 quart

Number Of Ingredients 8

4 cups apples, peeled, cored and sliced
3/4 cup sugar
1/4 cup Clear Jel
1/2 teaspoon cinnamon
1/2 cup water
3/4 cup unsweetened apple juice
2 tablespoons bottled lemon juice
1 dash nutmeg

Steps:

  • Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
  • Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
  • Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.

APPLE PIE FILLING



Apple Pie Filling image

Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!

Provided by Charlotte J

Categories     Pie

Time 55m

Yield 8 quarts of filling

Number Of Ingredients 6

7 cups sugar
6 cups water
1 3/4 cups Clear Jel
1 cup cold water
1 tablespoon cinnamon
6 quarts apples, peeled & sliced

Steps:

  • Bring sugar and 6 cups water to a boil in a large kettle.
  • Mix Clear Jell with cold water and slowly add to sugar mixture as it's boiling.
  • Stir and boil until thick and clear.
  • Remove from heat and add cinnamon.
  • Pour over apples and mix well.
  • Fill clean quart jars.
  • Leave at least 1 inch space in top of jars or they will run over.
  • Put lids on and process 35 minutes in boiling water.
  • Or in pressure canner for 13 minutes with 5 pounds pressure.

Nutrition Facts : Calories 874.5, Fat 0.7, SaturatedFat 0.1, Sodium 8.1, Carbohydrate 227.4, Fiber 9.5, Sugar 213.8, Protein 1

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