6 pounds apples, cored & sliced
1 cup water
1 cup apple cider
1 cup sugar
1/4 cup apple pectin (available online or in health food stores)
1/4 cup lemon juice
1/4 tsp ground nutmet
1 tsp ground cinnamon
1 tsp ground cloves
Will also need a hot water canner & 4 pint jars, lids and rims
Fill a large stockpot half full with water and bring to a boil. Drop in half of the sliced apples and cover, returning to a boil. Once the water returns to a boil (about 8-10 minutes), use a slotted spoon to strain out the apples. Add the slices directly to clean pint jars, leaving a small amount of room at the top. Repeat the process with the remaining apple slices. On a folded-over dish towel (for padding) strongly tap the bottom of each jar on the counter, to help pack down the apples. If necessary, redistribute the apples so each jar is full, with 1” headspace.
In a medium sauce pan, add the water, apple cider, sugar, apple pectin, lemon juice, and spices; bring to a boil. Simmer the liquid for about 15 minutes, reducing it slightly. Using a ladle or liquid measuring cup for ease, pour hot juice over the jarred apples, leaving 1/2” of headspace. Gently tap the jars on the counter to release any air bubbles. Wipe the jar rims and seal the jars. Place them in a prepared water bath and process for 20 minutes. Remove the jars with tongs and let them cool on the counter overnight. Store in a cool, dark cupboard for up to 1 year.
This recipe makes about 4 pint jars. You’ll end up using about 2 pints per 9” pie.
You can use any type of apple for pie filling, but usually a mix of varieties works best, especially if one has a bit of a tart flavor.
Recipe from Edible Seattle, September/October 2013, page 33.