3-1/2 cups apples

1-1/4 cup spiced apple cider

3/4 cup brown sugar

1/4 cup red hot cinnamon candies

1/4 cup Clear Jel

2 T. bottled lemon juice

For fresh apples, place all into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.

In a stockpot, mix the apple cider and red hots and heat on medium till the candies completely dissolve. Pour into a bowl.

Put the brown sugar and Clearjel into the pot and add the apple cider/candy mixture, stir to mix well. Bring to a boil and using a whisk, cook until thick and bubbly, stirring frequently.

Remove from heat. Add the lemon juice. Fold apples into mixture.

Pack the apples into hot, sterilized quart size or two pint canning jars. Best way to fill is in layers. Using the funnel ladle one large scoop and using the spatula press the apples down in the jar to remove the bubbles. Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible.

Fill the jars and because of expansion use 2" headspace. Wipe the rims and place the hot lid/rings on the jars.

Process in a water bath canner for 25 minutes for both pints and quart jars.

Yield: 3 quarts

1/2 cup lemon juice

12 cups peeled, cored, and slice apples—packed down tightly

2-3/4 cups granulated sugar

3/4 cup ClearJel

1-1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3-1/2 cups water

1 vanilla bean

1/3 cup Bourbon

Instructions

In a large bowl, mix together 1/4 cup lemon juice and four cups of water. Add in the apple slices, and stir to submerge. Drain.

In a large stock pot, combine the apple slices, sugar, ClearJel, cinnamon, nutmeg, salt, and water.

Slice the vanilla bean in half lengthwise, and scrape out the insides into the pot.

Bring mixture to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.

Add remaining lemon juice and bourbon, return to a boil and boil for 1 minute, stirring constantly.

Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool.

Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.