Whisk together the sugar, Clear Jel, and spices (if using).
Add the water and apple juice and stir well.
Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly.
Add the bottled lemon juice and boil the mixture for 1 more minute.
You now have a glossy, spiced syrup ready for the apples.
4. Combine apples and syrup
Gently fold the hot apple slices into the thickened syrup.
Stir carefully so you don’t break up the fruit, but make sure everything is evenly coated and hot.
5. Fill the jars
Place a hot jar on a towel.
Using a canning funnel, pack in the hot apple pie filling, leaving 1 inch (2.5 cm) of headspace at the top.
Slide a non-metallic spatula or bubble remover down the sides of the jar to release trapped air. Add more filling if the level drops below 1 inch.
Wipe the rim of the jar with a clean damp cloth.
Put on the lid and screw band until fingertip-tight (snug, not cranked down).
Repeat with the remaining jars.
6. Process in a boiling-water bath
Place filled jars in the canner, making sure they are covered by at least a couple of centimeters of water.
Bring the canner to a full rolling boil with the lid on.
Once boiling, process pints or quarts for 25 minutes if you are at altitudes up to 1,000 feet (about 300 m). Higher altitudes require a few extra minutes based on official guidelines.
When time is up, turn off the heat, remove the lid, and let the jars rest in the hot water for 5–10 minutes. This helps prevent siphoning (when hot filling leaks out).
7. Cool and store
Lift the jars carefully with a jar lifter and set them on a towel, leaving space between them.
Let them cool undisturbed for 12–24 hours.
Check seals: lids should be concave and should not flex when pressed in the center.
Remove bands, wipe jars, label them with the contents and date, and store in a cool, dark place.
Properly processed and sealed jars are best used within 12–18 months for top quality.
Turn a Jar into Dessert in Minutes
Here’s the fun part: what to do when you actually open one.
