Recipe(tried): Apple Pie Filling using Clear Jel

Apple Pie Filling
Source: So Easy to Preserve

1 QUART JAR
3 1/2 cups Blanched, sliced apples
3/4 cup plus 2 tablespoons Sugar
1/4 cup *Clear Jel
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/2 cup Cold Water
3/4 cup Apple Juice
2 tablespoons Bottled lemon juice

7 QUART JARS
6 quarts Blanched, sliced apples
5 1/2 cups Sugar
1 1/2 cups *Clear Jel
1 tablespoon Cinnamon
1 teaspoon Nutmeg
2 1/2 cups Cold Water
5 cups Apple Juice
3/4 cup Bottled lemon juice

Use firm crisp apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. (I used Gravenstein.) If apples lack tartness use an additional 1/4 cup lemon juice for each 6 quarts of sliced apples.

Hot pack:
Wash peel and core apples. Cut apples into slices, 1/2 inch wide. Place in an anti-darkening solution, see below**. Remove from anti-darkening solution, and drain well. Blanch 2 quarts of apples at a time for 1 minute in fresh boiling water. While blanching other batches of apples, keep blanched apples in a covered pot so they stay warm. Combine sugar, Clear Jel, cinnamon and nutmeg in a large saucepot with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Drain apple slices and set aside. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly. Immediately fold in apple slices and fill hot jars with mixture. Leave 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a simmering (190-200 degrees F) water bath for 25 minutes (pints and quarts).

*Clear jel is a modified cornstarch that is used in pie fillings, sauces and gravies. It does not break down as quickly as flour in canned pie fillings.

**Anti-darkening solution: Fruit Fresh is a commercial anti-darkening solution that can be purchased at the supermarket. Or 1/4 cup lemon juice to 1 gallon of water can be used as anti-darkening solution.