
7 cups apples , peeled and sliced into 1/2 inch pieces (800 grams, about 7 apples) | |
1 ¾ cup granulated sugar (350 grams) | |
½ cup Clear Jel starch (113 grams) | |
1 teaspoon ground cinnamon | |
¼ teaspoon ground nutmeg , optional | |
1 cup cold water (237 ml) | |
2 ½ cup apple juice (355 ml) | |
¼ cup bottled lemon juice (60 ml) |
1. | Blanch apple slices by dipping them in a large pot of boiling water for 1 minute. Drain set aside. |
2. | Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil. |
3. | Add the bottled lemon juice and cook for 1 minute. Remove from heat. Mixture will be very thick. |
4. | Add the blanched apples to the mixture and immediately ladle into hot sterilized jars, leaving 1 inch headspace at the tops of the jars. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands. |
5. | Process in a large pot of boiling water for 25 minutes (see notes for high altitude processing time). Make sure jars are completely covered by the water and water is at a rolling boil for the entire processing time. |
6. | Let jars cool and ensure lids have sealed (lids should not bounce back when pressed). Store any unsealed jars in the fridge and use within a few weeks. |
7. | To bake a pie, simply pour it into a prepared pie shell. Bake at 400°F until filling is bubbling and crust is golden brown. |
8. | NOTES: Store sliced apples in a solution of water and lemon juice (2 tablespoons lemon juice per large bowl of water) to prevent browning until ready to proceed with recipe. |
9. | Increase processing time for high altitude as needed: 1,001-3,000 ft 30 minutes, 3,001-6,000 ft 35 minutes, 6,001+ ft 40 minutes. |
Leave a Reply