Description
Skip the peeling-and-simmering panic on a weeknight—this homemade apple pie filling lets you bottle the essence of autumn. With tender, spiced apples, a touch of vanilla and maple syrup, and a perfectly thick syrup base, you’ll have ready-to-bake pies at a moment’s notice. This double batch fills 14 pint jars—enough for 7–8 pies!
Ingredients
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24 cups sliced, peeled, cored apples (~5–6 lbs; mix firm and sweet varieties)
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5 ½ cups granulated sugar
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1 ½ cups ClearJel® (not cornstarch)
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3 tsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp ground allspice
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5 cups apple juice
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2 ½ cups cold water
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1 cup lemon juice
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2 tbsp vanilla extract
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2 tbsp pure maple syrup
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14 pint jars with new lids and bands
Instructions
Prep: Wash jars, keep them hot. Preheat water bath to boiling.
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Apple Prep: Peel, core, and slice apples. Place in lemon water to prevent browning, then drain.
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Syrup Base: In a large pot, whisk sugar, ClearJel®, cinnamon, nutmeg, and allspice. Slowly whisk in apple juice and water to make a smooth slurry.
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Cook Syrup: Bring to a simmer over medium-high heat, stirring constantly. Boil 1 minute until thick and glossy. Remove from heat.
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Flavor Finish: Stir in lemon juice, vanilla, and maple syrup.
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Add Apples: Fold in drained apple slices, cook 5 minutes gently, just to coat apples without softening too much.
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Jar Filling: Ladle hot filling into hot jars, leaving 1-inch headspace. Remove air bubbles, wipe rims clean. Seal with lids and bands fingertip-tight.
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Process: Boiling water bath for 25 minutes (adjust for altitude). Cool 12–24 hours, check seals.
Notes
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ClearJel® is essential for thick, shelf-stable filling.
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Do not overcook apples—they should be tender, not mushy.
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Keep jars hot to prevent breakage.
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Let jars sit undisturbed during cooling for proper sealing.
- Prep Time: 45–60 min
Nutrition
- Calories: 180 Cal per 1 cup of filling, approximate
- Fat: 0g
- Carbohydrates: 45g
- Protein: 0.5g