This tasty pie filling comes in handy for fast wintertime desserts–use it to make apple pie or apple crisp, or serve warm over ice cream, pancakes or waffles.
Peeled, cored and sliced apples (any kind) to fill 6 one-quart jars
4 ½ cups sugar
1 cup cornstarch
2 tsp. cinnamon
½ tsp. nutmeg
10 cups water
3 T. lemon juice
Pack apple slices tightly into the hot, sterilized quart jars. Measure sugar into a heavy-bottomed Dutch oven or stock pot. Sift together cornstarch, cinnamon and nutmeg; stir well to combine with sugar. Gradually add water, whisking vigorously to remove lumps. Cook over medium-high heat, stirring often, until thickened and bubbly.
Remove from heat and stir in lemon juice.
Using a ladle and canning funnel, pour syrup over packed apples in jars, leaving a ¾-inch headspace. Slide a butter knife between mixture and sides of jar to remove any air bubbles; add more syrup if necessary. Wipe rims of jars, seal with prepared lids and rings, and process in a boiling water bath for 20 minutes. Makes 6 quarts.