Ingredients
12 cups sliced, peeled, cored apples (treat to prevent browning - 1/4 cup lemon juice and 4 cups water)
2 3/4 cups sugar
3/4 cup Clear Jell
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup lemon juice
1 1/4 cup cold water
2 1/2 cup unsweetened apple juice
Preparation
Working with 6 cups at a time, blanch apple slices - 1 minute in boiling water.
Drain apples and keep warm.
Combine sugar, Clear Jel, cinnamon, nutmeg, water and apple juice. Bring to a boil stirring constantly. Add lemon juice. Return to a boil and boil for 1 minute. Remove from heat.
Drain apples and add to hot mixture. Heat, stirring until apples are heated through.
Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust head space if needed by adding hot filling.
Wipe rim, screw on lids. Process in hot water bath or steamer for 25 minutes.
