Easy Homemade Apple Pie Filling

In a small bowl, whisk together ¾ cup granulated sugar and 6 tablespoons Clearjel. Set aside.

Bring 3 cups apple juice or water to a rolling boil in a medium pot. Once boiling, add the sugar and Clearjel mixture and whisk until combined. Reduce the heat to medium and continue to whisk until the liquid thickens and turns opaque, about 4-5 minutes.

Reduce the heat to low and add1 ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 pinch salt, and 3 ½ teaspoons lemon juice.

Add the peeled and sliced 3 ½ cups apples and stir until they are fully incorporated into the gel.

If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes until it bubbles and the gel is clear.

If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean and then wipe with white vinegar. Add the lid and screw on the band fingertip tight.

Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.

Check the lid to make sure it is sealed and not flexing at all before storing it in a cool, dark place.