Apple Pie Filling

• 6 qt. fresh sliced apples
• 5 1/2 c. granulated sugar
• 1 1/2 c. clear jel
• 1 Tbsp. cinnamon
• 2 1/2 c. cold water
• 5 c. apple juice
• 3/4 c. bottled lemon juice
• 1 tsp. nutmeg (optional)

1. Use firm, crisp apples.
2. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts.
3. Wash, peel and core apples.
4. Slice apples 1/2 inch thick and place in water containing 1 teaspoon of ascorbic acid crystals or 6 (500 mg) vitamin C tablets in 1 gallon of water to prevent browning.
5. Place 6 cups at a time in 1 gallon boiling water.
6. Boil each batch 1 minute after water returns to a boil.
7. Keep in a covered pot so they will stay warm.
8. Combine sugar, clear jel A, cinnamon and nutmeg in large kettle with water and apple juice.
9. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Drain apple slices.
10. Add lemon juice and boil 1 minute, stirring constantly.
11. Fold in apple slices, immediately fill jars and process without delay.
12. Process in boiling water canner 30 minutes for pints or quarts.
13. Makes 7 quarts.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666683 (may not work)