Sunday, October 11, 2015

Canning 101: Caramel Apple Pie Filling

Fall is apple season on our little homestead, and when we're blessed with an overabundance of apples like this year, I make apple pie filling. I decided to change up my usual pie filling recipe by substituting brown sugar for half of the sugar in my normal recipe. This makes a delicious caramel filling that goes great with apples.






Caramel Apple Pie Filling

6 to 7 pounds apples, peeled, cored and sliced
Fruit Fresh or lemon juice to treat apples
2 1/2 cups sugar
2 1/2 cups packed dark brown sugar
1 cup ClearJel
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 tablespoons white vinegar
10 cups water

Peel, core and slice apples. Treat with Fruit Fresh or lemon juice to prevent browning.

In a large stockpot, combine both sugars, ClearJel, cinnamon, nutmeg, salt, vinegar and water. Stir until combined. Heat over medium-high heat until the mixture thickens slightly.

Pack apples into hot quart jars, and pour the hot syrup over the apples, leaving 1/2-inch headspace. Process jars in a boiling water bath for 20 minutes.

Yield: 7 quarts

4 comments:

  1. How do you store this? What is the shelf life?

    ReplyDelete
    Replies
    1. It's canned, so it will have a shelf life of several years...if it lasts that long!

      Delete
  2. This is my second year making this recipe , my family and friends love it warmed up over ice cream also 😊

    ReplyDelete
  3. How much of a caramel flavor does this have ?

    ReplyDelete