Apple Pie Filling for Canning

"I'm not sure where the original recipe came from. My friend's Mom was a distributor for Ultra Gel so I may I got it from her many years ago. Anyway-this has been a fantastic recipe. A lot like a great restrauant pie. Now I know some may not like that but everyone I share this pie with wants the recipe. We use it for pie, ice cream topping, over fresh biscuits or spoon it straight from the jar."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
8
Yields:
6 pies
Serves:
6-10
Advertisement

ingredients

Advertisement

directions

  • To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes. Your goal is to heat them up not make applesauce! Don't overfill your pot. Lift with a slotted spoon. Keep blanched apple slices warm.
  • Combine sugar, spices, water, apple juice, and lemon juice in large kettle. Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
  • Fold in drained apple slices. Fill jars, leaving 1/2" headspace. Adjust lids and process immediately in water bath canner for 35 minutes. Do not tighten lids after processing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes