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5 from 11 votes

Homemade Apple Pie Filling Recipe

Enjoy delicious apple pies all year long by canning apples in a delicious sauce! It isn't hard at all!
Prep Time20 minutes
Cook Time26 minutes
Total Time46 minutes
Course: Dessert
Cuisine: American
Keyword: apples, canning
Servings: 48
Calories: 155kcal
Author: Cindy Hopper


  • 6 quarts sliced fresh apples firm crisp apples are best(about 30 apples, if apples are small do a few extra)
  • 5 cups sugar
  • 1 1/2 cups Clear Jel
  • 1 Tablespoon cinnamon
  • a couple pinches of salt
  • 1/2 teaspoon nutmeg
  • 2 1/2 cups water
  • 5 cups apple juice no sugar added
  • 3/4 cup bottled lemon juice
  • 6 - 1 quart canning jars regular mouth


  • Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot. Stir and cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. 
  • Add drained apple slices to the sauce. 
  • Fill jars with mixture, leaving 1 -inch headspace. I packed the jars with the apples and then divided sauce among the jars.
  • Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.



Clear Jel is a stable and safe thickener for canning. It won’t turn cloudy like sometimes cornstarch does.
Clear Jel is not Sure-Jell. Sure-Jell is a natural fruit pectin used in making jams and jellies that allows you to use approximately one-quarter less sugar than normal, while still producing a jam that will set. 


Calories: 155kcal | Carbohydrates: 40g | Sodium: 3mg | Potassium: 156mg | Fiber: 2g | Sugar: 35g | Vitamin A: 65IU | Vitamin C: 7.2mg | Calcium: 11mg | Iron: 0.2mg