Apple Pie Filling

Ingredients: 6 quart firm, crisp apples (such as Stayman, Golden Delicious, or Rome) 5½ cup granulated sugar 1½ cup ClearJel® 1 tablespoon cinnamon 2½ cup cold water 5 cup apple juice ¾ cup bottled lemon juice 1 teaspoon nutmeg (optional) 7 dash yellow food coloring (optional)
Directions:
Wash, peel and core apples. Slice apples ½ inch thick and place into cold water with Fresh Fruit Preserver (3 tablespoons per gallon of water). Remove apples from solution and blanch 6 cups at a time in 1 gallon of boiling water. Return to a boil and continue boiling for one minute. Drain and keep heated fruit in a covered pot. After all apple slices have been blanched, combine sugar, ClearJel®, cinnamon, nutmeg, and food coloring in a large kettle. Mix well. Stir in cold water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Drain blanched apple slices. Add lemon juice and boil one minute, stirring constantly. Immediately fold in apple slices and fill jars with hot mixture without delay, leaving one inch headspace. Adjust lids and process immediately. Yield: 7 quarts