By Ms. Valeriah on October 27, 2011
"I found this recipe on Allrecipe.com. My first time making it, so there may be adjustments as time goes by. Looks like a nice, rich pie filling. In the original recipe, it calls for 4 1/2 c. white sugar, and because I'm keeping refined sugar out of our diet as much as possible, I've substituted 2 c. honey. That may get revised after this attempt, but so far my experience has been that honey in half or less of the amount of sugar called for is about right. After reading the comments folks had left on the recipe I tweaked the amounts on the spices as well. We'll see how this turns out. I'm a rookie canner."
Serving Size: 1 (176 g)
Servings Per Recipe: 40
"Only tested *canning* recipes should be used for canning and they should not be altered, especially by a "rookie canner". Cornstarch is not permissible in canning recipes, as per the USDA. Many things used in the past are no longer allowable due to different practices, and different crops grown now. The only USDA approved thickener is Clearjel."