Apple Pie Filling With Vanilla & Buttershots! Canning

My DD went apple picking and brought me a nice bunch of organic apples. This can top ice cream waffles, pan cakes, french toast. Make an apple pie with it or stuff puff pastry with it. Pour it over a hot ricotta cheese cake.

• Ready In: 1 hr
• Serves: 40
• Yields: 5-6 quart jars

Ingredients

• 4  cups sugar
• 1  cup cornstarch
• 1  tablespoon cinnamon
• 1⁄2 vanilla bean, split and scraped
• 9  cups water
• 1  cup  butterscotch schnapps
• 1⁄4 cup bottled lemon juice
• 1  teaspoon lemon zest
• 9  lbs apples, peeled, cored and sliced
• 3  cloves (optional)
• 1⁄2 teaspoon cardamom (optional)
• 1⁄2 teaspoon ground nutmeg (optional)

Directions

1. In a large pot place first 5 ingredients and optional spices, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
2. Meanwhile pack 4-6 sliced apples in sterilized quart jars.
3. Remove from heat and add the lemon juice and zest and buttershots.
4. Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom. Leaving 1 inch head space.
5. Wipe rims and place hot lids and screw tops on.
6. Process in a water bath for 25 minutes.
7. Optional packing:
8. Mix apple slices into the syrup then pack.