I love this recipe because you place raw apple slices into your jars and cover with the syrup. This appeals to me because your apples aren't getting cooked to death the three times they'd be subject to heat:
- Cooking prior to placing in jars;
- Cooking while processing in the water bath;
- Cooking while being baked into the pie.
Apple Pie Filling(Makes 6 quarts)
- 6 pounds of apples
- 4 C sucanat (original recipe called for 4-1/2 C sugar)
- 1 C arrowroot or cornstarch
- 6 T cinnamon (original recipe called for 2 teaspoons...yes, I did use 6 tablespoons!)
- 1/4 t nutmeg (okay, if you use the amount of cinnamon I did, you aren't going to taste the nutmeg so it's your call if you want to put that in there or not)
- 1 t salt
- 10 C water
- 3 T lemon juice
- In a large sauce pan, blend together the sucanat, arrowroot or cornstarch, cinnamon, nutmeg and salt.
- Stir in water.
- Cook until thickened.
- While syrup is cooking, peel, core and thinly slice apples. Place apple slices into hot jars leaving 1" headspace.
- Stir lemon juice into hot, thickened syrup.
- Fill jars with hot syrup, leaving 1/2" headspace. Wipe jar rims and adjust lids.
- Process in hot water bath 20 minutes for quarts, 15 minutes for pints.
- Remove from water and allow to cool in a draft-free place.
- Stand back and admire your beautiful work.
I don't know about you, but I'm thinking these could make great Christmas gifts...