Canned Apple Filling
Capture the essence of fall with this heavenly homemade Canned Apple Filling, a versatile and delicious recipe perfect for seasonal baking or quick desserts year-round. Made with crisp, freshly sliced apples coated in a luscious spiced syrup infused with cinnamon, nutmeg, and cloves, this filling is packed with warm, comforting flavors. The recipe utilizes Clear Jel, a canning-safe thickener that ensures the ideal consistency for pies, tarts, or turnovers, while bottled lemon juice adds a bright tang that balances the sweetness. With easy-to-follow steps, this recipe is tailored for home canning enthusiasts, offering a preservation method that locks in autumn's finest flavors for up to 18 months. Whether you're savoring it straight from the jar or using it to elevate your baked goods, this Canned Apple Filling is a pantry staple that will have your family begging for seconds!
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Recipe Information
Ingredients
- 12 cups Apples (peeled, cored, and sliced)
- 2.5 cups Granulated sugar
- 1 cup Brown sugar (packed)
- 1 cup Clear Jel (modified cornstarch for safe canning)
- 1.5 tablespoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 5.5 cups Water
- 3.5 tablespoons Lemon juice (bottled for consistency)
Instructions
Wash, peel, core, and slice apples into uniform 1/4-inch slices. Measure 12 cups of sliced apples and set aside in a large bowl of cold water with a splash of lemon juice (to prevent browning).
In a large pot, combine granulated sugar, brown sugar, Clear Jel, cinnamon, nutmeg, cloves, and water. Whisk together until smooth.
Place the pot over medium heat and bring the mixture to a boil, stirring constantly to prevent clumping. Continue boiling for 1 minute until the mixture thickens.
Remove the pot from heat and stir in the bottled lemon juice. Mix well to incorporate.
Drain the prepared apple slices and gently fold them into the hot mixture until evenly coated.
Sterilize canning jars, lids, and bands. Keep jars hot to prevent cracking during the canning process.
Pack the apple filling into each sterilized jar, leaving 1-inch headspace at the top. Remove air bubbles by gently tapping the jars or using a bubble remover tool. Wipe the rims clean with a damp cloth.
Apply lids and screw bands onto the jars until fingertip-tight (do not overtighten).
Process the jars in a boiling water bath canner for 25 minutes (adjusting for altitude). Ensure jars are fully submerged with at least 1-2 inches of water above the lids.
After processing, carefully remove jars from the canner and place them on a towel to cool undisturbed for 12-24 hours. Check that lids have sealed by pressing the center; it should not flex up and down.
Label and store canned apple filling in a cool, dark place. Use within 12-18 months for the best quality.
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 1363.2 g | 496% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 1047.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3424 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
