Homemade Apple Pie Filling Recipe

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)

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. Add drained apple slices to sauce. Clear Jel is a stable and safe thickener for canning. It won't turn cloudy like sometimes cornstarch does. Clear Jel is not Sure-Jell. Sure-Jell is a natural fruit pectin used in making jams and jellies that allows you to use approximately one-quarter less sugar than normal, while still producing a jam that will set. I do sell Clear Jel in my shop.

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