Apple Pie Filling for Canning is one of my favorite projects to do when the apples are at their peak, dear. There’s nothing quite like opening a jar of homemade apple pie filling in the middle of winter to bring back those warm autumn memories.
What makes this recipe so special is the perfect balance of warm spices — cinnamon and nutmeg — that make your whole kitchen smell like heaven while you’re cooking. The combination of fresh apple juice with just the right amount of sugar creates a filling that’s neither too sweet nor too tart, and blanching those apples first ensures they hold their shape beautifully in the jar.
I’ve shared countless jars of this filling with my children and grandchildren over the years, and it never fails to bring a smile to their faces. Whether they’re baking a pie from scratch or simply warming it up as a topping for vanilla ice cream, this filling reminds them that Gran’s kitchen is always thinking of them.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Apple Pie Filling for Canning
Ingredients
- 6 quart Apples
- 5.5 cup Sugar
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- 2.5 cup Water
- 5 cup Apple Juice
- 0.75 cup Lemon Juice
- 3 cup Amazonas Rainforest Product
Instructions
- To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes.
- Your goal is to heat them up not make applesauce!
- Don’t overfill your pot.
- Lift with a slotted spoon.
- Keep blanched apple slices warm.
- Combine sugar, spices, water, apple juice, and lemon juice in large kettle.
- Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
- Fold in drained apple slices.
- Fill jars, leaving 1/2″ headspace.
- Adjust lids and process immediately in water bath canner for 35 minutes.
- Do not tighten lids after processing.
