Apple Pie Filling for Canning

4.91 from 62 votes

Have apple pie any time you want with this easy apple pie filling! To make just one pie's worth, divide the recipe by 3.

Prep Time20

Cook Time40

Total Time1

Servings:

Fill a canning pot with water and heat to boiling. Set aside 3 quart jars or 6 pint jars, lids, and rings.
Fill a large pot with water and heat to boiling. Blanch apple slices in 2 batches, cooking for 1 minute per batch. Remove to a bowl and cover to keep warm.
12 cups peeled, cored, and sliced apples
In a bowl, whisk together the sugar, Clear Jel, and spices.
2 3/4 cups granulated sugar, 3/4 cup Cook Type Clear Jel, 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves
Pour out water from the pot you just used for the apples. Pour in the cold water and add the sugar mixture. Whisking constantly, heat over medium-high and cook until bubbles begin to form. Break up any clumps using the back of a wooden spoon and keep whisking. Add lemon juice and boil for 1 minute until thick.
3 3/4 cups cold water, 1/2 cup lemon juice
Remove from heat and stir in apple slices.
Ladle into hot jars, leaving a 1-inch headspace. Remove air bubbles with a wooden or plastic stick (do NOT use a metal utensil). Wipe off any spilled filling, giving special attention to the jar rims. Place lids, screw on bands, and process in a water-bath canner for 25 minutes.

Place sliced raw apples in a mixture of 4 cups water and ¼ cup lemon juice to prevent browning while preparing recipe.
Do not use Instant Clear Jel for this recipe. You need Cook Type Clear Jel, which is made for canning.
Makes 3 quarts. Use 1 quart per 9-inch pie.
This recipe was updated 9/2026 to reflect a better method for mixing in the Clear Jel for easier dissolve and less lumps.