Apricot Pie Filling

Apricot pie filling is new for me and what an outstanding cobbler it will make.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 30


1 Quart

  • 3-1/2 cups Sliced fresh apricots
  • 1 cup Granulated sugar
  • 1/4+1 cup+tbsp Clear Jel®
  • 3/4 cup Cold water
  • 1/8 tsp Cinnamon (optional)
  • 1/8 tsp Almond extract (optional)
  • 1/4 cup Bottled lemon juice

7 Quarts

  • 6 quarts Sliced fresh apricots
  • 7 cups Granulated sugar
  • 2+3 cups+tbsp Clear Jel®
  • 5-1/4 cups Cold water
  • 1 tsp Cinnamon (optional)
  • 1 tsp Almond extract (optional)
  • 1-3/4 cups Bottled lemon juice


  • Yield: 1 quart or 7 quarts.
  • Slice apricots. No need to peel them.  Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning.
  • For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
  • Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble.
  • Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes.
  • Fill hot jars without delay, leaving 1 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.
  • Process in a water bath canner for 30 minutes. Once the timing is finished leave the jars in the water for a few minutes then put them on a dishtowel on the counter and leave them overnight to cool. During the next several hours the lids will seal. 
Keyword Apricot Pie Filling