Loading...I used this recipe last year and we all really like it! I’ve updated the recipe using Clear Jel instead of cornstarch (make a much nicer gel and is recommended by USDA) and added nutmeg.
Difficulty: Intermediate
Servings: 7 quarts
Ingredients
Apples — peeled, cored and sliced (any kind) to fill 7 one-quart jars
5 ¼ cups sugar
1 ½ cup Clear Jel, Regular – not instant
1 Tbl. cinnamon
1 tsp. nutmeg
11 cups water ( I used ½ water, ½ apple juice)
¾ cup lemon juice
Directions
Pack apple slices tightly into the hot, sterilized quart jars. Measure sugar into a heavy-bottomed Dutch oven or stock pot. Sift together Clear Jel, cinnamon and nutmeg; stir well to combine with sugar. Gradually add water, whisking vigorously to remove lumps. Cook over medium-high heat, stirring often, until thickened and bubbly.
Remove from heat and stir in lemon juice.
Using a ladle and canning funnel, pour syrup over packed apples in jars, leaving a ¾” head-space. Remove any air bubbles; add more syrup if necessary. Wipe rims of jars, seal with prepared lids and rings, and process in a boiling water bath for 20 minutes.
Categories: Boiling Water Bath, BWB Fruits, Canning, Fillings, Pies
Submitted by: cindyp on April 28, 2010
lesliedgray says:
I’m trying to find the post or recipe you blogged about on canning apples.. I seem to remember that you canned apple with water only. Did you do it raw pack? How long did you process it? I am at sea level and USDA recommends cooked slices (with syrup) for 20 min. I thought I’d do it for 25 just to add the extra time to be sure the apples were cooked through. Didn’t you also add a bit of salt? I can’t remember anything clearly, just going on what I think I remember reading.. I don’t want to ruin 2 bushels of beautiful apples due to my possibly faulty memory.. Help me out please!!!! Thank you in avance
On October 28, 2015 at 12:15 pm