Are you craving the warm, comforting taste of apple pie but short on time? This easy canned apple pie filling recipe using Clear Jel will become your new go-to for homemade goodness. Perfect for pies, crisps, cobblers, or even just a spoonful straight from the jar (we won't judge!), this recipe offers a delicious and convenient way to enjoy the flavors of fall any time of year. It’s one of those healthy meals that's surprisingly quick to make, perfect for busy weeknights or weekend baking projects. Let's dive into this simple, yet incredibly satisfying, food recipe!
Ingredients:
- 6 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix are ideal)
- 1 ½ cups granulated sugar
- ½ cup apple cider or apple juice
- ¼ cup Clear Jel (or cornstarch for a similar, though slightly less clear, result)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Pinch of salt
- 1 tablespoon lemon juice (optional, helps prevent browning)
Instructions:
-
Prepare the Apples: Peel, core, and slice your apples into roughly ¼-inch thick pieces. Using a food processor can significantly speed up this step.
-
Combine Ingredients: In a large, heavy-bottomed saucepan, combine the sliced apples, sugar, apple cider (or juice), Clear Jel, cinnamon, nutmeg, allspice, salt, and lemon juice (if using).
-
Cook the Filling: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and simmer for 10-15 minutes, or until the apples are tender and the filling has thickened to your desired consistency. Stir frequently to avoid burning.
-
Canning Process (Optional): If you're canning your apple pie filling for longer storage, prepare sterilized jars and lids according to your preferred canning method (refer to a reliable canning guide for detailed instructions). Carefully ladle the hot filling into the jars, leaving ½-inch headspace. Wipe the rims clean, place lids and rings, and process according to your chosen canning method.
-
Cooling and Storage: If not canning, allow the cooled apple pie filling to cool completely before transferring it to airtight containers. Store in the refrigerator for up to a week or freeze for longer storage.
Tips for Success:
- Apple Variety: Experiment with different apple varieties for a unique flavor profile. A mix of tart and sweet apples generally works best.
- Clear Jel vs. Cornstarch: Clear Jel creates a clearer, more translucent filling than cornstarch. If you don't have Clear Jel, cornstarch can be substituted, but the final product might be slightly less transparent. Use the same amount of cornstarch as Clear Jel.
- Thickness Control: Adjust the amount of Clear Jel slightly depending on your desired consistency. For a thicker filling, add a little more; for a thinner filling, add a little less.
- Spice it Up: Feel free to adjust the spices to your liking. A dash of cardamom or ginger would add delightful complexity.
Delicious Variations:
- Cranberry Apple Filling: Add 1 cup of fresh or frozen cranberries to the mixture for a festive twist.
- Spiced Apple Filling: Increase the cinnamon and add a pinch of cloves or ginger for a warmer, spicier filling.
- Apple Pie Filling with Lemon: A squeeze of fresh lemon juice enhances the brightness of the apple flavor.
Nutritional Information (per serving, approximate):
This information is based on a recipe yielding approximately 8 servings and may vary depending on ingredients used.
- Calories: Approximately 150-200
- Carbohydrates: Approximately 35-45g
- Sugar: Approximately 25-35g
- Fiber: Approximately 2-3g
This delicious and easy canned apple pie filling recipe is a fantastic addition to your repertoire of quick dinner ideas and homemade cooking projects. Enjoy!