Total Time
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 Oh, now that about does it, even sells the stuff!


  1. Bring sugar and 6 cups water to a boil in a large kettle.
  2. Mix Clear Jell with cold water and slowly add to sugar mixture as it's boiling.
  3. Stir and boil until thick and clear.
  4. Remove from heat and add cinnamon.
  5. Pour over apples and mix well.
  6. Fill clean quart jars.
  7. Leave at least 1 inch space in top of jars or they will run over.
  8. Put lids on and process 35 minutes in boiling water.
  9. Or in pressure canner for 13 minutes with 5 pounds pressure.
Most Helpful

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.

Madeline R. October 19, 2009

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.

JoyceJoann October 23, 2008