Prep 20 mins
Cook 35 mins
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
- 7 cups sugar
- 6 cups water
- 1 3⁄4 cups Clear Jel
- 1 cup cold water
- 1 tablespoon cinnamon
- 6 quarts apples, peeled & sliced
- Bring sugar and 6 cups water to a boil in a large kettle.
- Mix Clear Jell with cold water and slowly add to sugar mixture as it's boiling.
- Stir and boil until thick and clear.
- Remove from heat and add cinnamon.
- Pour over apples and mix well.
- Fill clean quart jars.
- Leave at least 1 inch space in top of jars or they will run over.
- Put lids on and process 35 minutes in boiling water.
- Or in pressure canner for 13 minutes with 5 pounds pressure.
The recipe is excellent. I use an 8 cup Mix and Store by Tupperware to measure my apples. I fill it 3 times to the brim with fruit and use the other ingredients as listed. There was always extra sauce left over previously. By using the extra apples I actually get 7-8 quarts of pie filling with a lot more apple slices in the filling with no loss of flavor.
The recipe turned out excellently! After trying a different recipe using Clear Jel that failed, I am glad I tried again using this recipe. (Do use Clear Jel if you can -it is safe and looks prettier too.) Changes I made: I used apple juice instead of the 6 c. water, I used a cup less sugar, and I also used just shy of the TBSP of cinnamon and added a dash of nutmeg and ginger. I've seen apple juice and less sugar in other recipes, so that is safe. Next time I may try to increase the amount of apples just a little, as it seemed there was plenty of filling goo to apples.