Apple Pie Filling

This easy apple pie filling is made with tart apples, cinnamon, and cloves, creating a perfectly spiced filling that’s great for pies or cobblers. With a simple process for canning, you can enjoy the taste of homemade pie filling all year long.

Ingredients

4 1/2 cups granulated sugar
3 Tablespoons lemon juice
1 cup cornstarch
3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
6 pounds tart apples peeled, cored and sliced

Instructions

Prepare the syrup: In a large saucepan, blend 4 1/2 cups sugar, 1 cup cornstarch, 3 teaspoons cinnamon, 1/4 teaspoon nutmeg, 3/4 teaspoon cloves, 1 teaspoon salt, and 10 cups water. Cook the mixture over medium heat, stirring frequently, until it thickens and becomes bubbly.
Add lemon juice: Once the syrup has thickened, add 3 tablespoons of lemon juice to the mixture. Stir well.
Pack the jars: In the meantime, prepare sterilized jars and pack them with peeled, cored, and sliced apples (or peaches). Leave about 1 inch of headspace in the jars.
Fill the jars: Pour the hot syrup over the apples in the jars, making sure the apples are fully covered. Use a knife to remove any air bubbles.
Seal the jars: Adjust the lids and process the jars in a boiling water bath:
Process quarts for 30 minutes.
Process pints for 15 minutes.
Cool and store: After processing, let the jars cool completely. Store them in a cool, dark place. One quart of filling is enough for one 9-inch pie.

Notes

Substitute fruits: While this recipe uses tart apples, you can substitute with peaches if you prefer a different fruit.
Storage: This filling can be stored for several months in a cool, dark place. Once opened, refrigerate and use within 1-2 weeks.
Uses: This apple pie filling is perfect for pies, cobblers, or even as a topping for ice cream or pancakes.