3 1/2cupsapples (I used 1 1/2 lbs. gala and granny smith)
1 1/4cupspiced apple cider
3/4cupbrown sugar
1/4cupred hot cinnamon candies
1/4cupClear Jel
2T.bottled lemon juice
Instructions
For fresh apples, place all into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.
In a stockpot, mix the apple cider and red hots and heat on medium till the candies completely dissolve. Pour into a bowl.
Put the brown sugar and Clearjel into the pot and add the apple cider/candy mixture, stir to mix well.
Bring to a boil and using a whisk cook until thick and bubbly, stirring frequently. Remove from heat. Add the lemon juice. Fold apples into mixture.
Pack the apples into hot, sterilized quart size or two pint canning jars. Best way to fill is in layers.
Using the funnel ladle one large scoop and using the spatula press the apples down in the jar to remove the bubbles.
Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible. Fill the jars and because of expansion use 2" headspace.
Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 25 minutes for both pints and quart jars at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed.
The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.
Notes
Recipe for 6-7 quarts Blanched, sliced fresh apples - 6 quarts Brown sugar - 5-1/2 cups Clear Jel® - 1-1/2 cup Apple cider - 7.5 cups Bottled lemon juice - 3/4 cup red hot candies - 1.5 cups
Keyword Apple, Candy Apple Pie Filling, Pie Filling