Apple Pie Filling

• 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

1. Working with 6 cups at a time, blanch apple slices - 1 minute in boiling water.
2. Drain apples and keep warm.
3. 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.
4. Drain apples and add to hot mixture. Heat, stirring until apples are heated through.
5. Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust head space if needed by adding hot filling.
6. Wipe rim, screw on lids. Process in hot water bath or steamer for 25 minutes.

sugar, clear, cinnamon, nutmeg, lemon juice, cold water, apple juice

Taken from www.epicurious.com/recipes/member/views/apple-pie-filling-50050924 (may not work)