Candy Apple Pie Filling

[Jade JasmineParticipant]

Candy Apple Pie Filling

PLEASE NOTE: This recipe makes 1 x quart jar. To make larger batches, multiply by the number of jars you wish to make (we recommend using 2 or 3 large pans for large batches) or refer to the chart at the end of this recipe.

3 1/2 cups apple slices
water, for blanching
1 1/2 cups water (or apple juice), chilled
2 tablespoons cinnamon red hot candies
3/4 cup sugar
1/4 cup Clearjel
3 tablespoons bottled lemon juice
          
Heat red hots in apple juice/water until dissolved. Chill until ready for use.

Wash apples and drain. Peel, core and thickly slice apples (or dice). Place prepared fruit into a bowl of water (with half a lemon squeezed in the water) to prevent browning while you prepare the rest. Blanch apple slices for 1 minute in boiling water, then strain. Keep fruit hot.

Whisk sugar, Clearjel and the water together. Heat until thick. Remove from heat. Whisk in the bottled lemon juice. Immediately stir the apple slices into the pie filling, adding extra apple juice if too thick, and bottle immediately.

Immediately ladle the hot fruit pie filling into hot jars, leaving 1inch (2.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel then seal. 

Process in a boiling water bath canner for 25 minutes, adjusting for altitude if required. Start timer once water returns to a full boil. When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

http://www.foodpreserving.org/2013/08/candy-apple-pie-filling.html

[Wolphene HowlettParticipant]

Sounds like that would be a tasty pie! Thank you for sharing the article.

[Author]

Posts