Apple Pie Filling - Low Sugar

Ingredients:
12 C. apples, peeled, cored, sliced and treated to prevent browning
1 1/2 C. Splenda Brown sugar
3/4 C. Clear Jel®
1 1/2 tsp ground cinnamon
1/2 tsp. ground nutmeg
1 1/4 C. cold water
2 1/2 C. unsweetened apple juice
1/2 C. lemon juice

After preparing apples, blanch them for one minute in boiling water. Drain and set hot apples aside under a towel.

Combine with brown sugar with the Clear Jel® before adding to the pot, by mixing them together it makes it easier when adding to the other ingredients less lumps.

In a large, stainless steel pot, combine all of the ingredients EXCEPT the apples and lemon juice over medium heat, Stirring constantly bring the gel filling to boil over med-high heat, Cook until mixture starts to thicken and bubble.

Add lemon juice and return to boil, boiling for one minute, stirring constantly.

Turn down heat and fold in apples, cooking until apples are heated through.

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.

Makes about 7 (16 oz) pints