Apple Pie Filling

• 6 quarts Blanched, sliced fresh apples
• 5 1/2 c. granulated sugar
• 1 1/2 c. Ultra Gel or Clear Jel
• 1 Tbsp. ground cinnamon
• 1 tsp. ground nutmeg
• pinch of salt
• 2 1/2 c. cold water
• 5 c. Apple Juice
• 3/4 c. bottled lemon juice
• 2 Tbsn. vanilla

1. Yield: 7 quarts
2. Wash, peel, and core apples. Prepare slices 1/4-1/2 inches wide and place in cold water containing 1/4 cup lemon juice for every 4 cups water (or water containing ascorbic acid) to prevent browning.
3. For fresh fruit, place 6 cups at a time in 1 gallon of 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 sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately in a waterbath according to the recommendations below.
4. Processing time for pint or quart size jars: 0-1000 ft: 25 min, 1001-3000 ft:30 3001-6000 ft: 30 mins Above 6000 ft: 40 mins

fresh apples, sugar, ultra gel, ground cinnamon, ground nutmeg, salt, cold water, apple juice, lemon juice, vanilla

Taken from www.epicurious.com/recipes/member/views/apple-pie-filling-51281411 (may not work)