Bourbon-Vanilla Bean Apple Pie Filling
Give the gift of pie with this canned bourbon-vanilla bean apple pie filling! Each quart makes one pie, or you can use it as topping on waffles or ice cream.
Servings: 3 quarts (enough for 3 pies)
Calories: 948kcal
Ingredients
- ½ cup lemon juice
- 12 cups peeled cored, and slice apples—packed down tightly
- 2 ¾ cups granulated sugar
- ¾ cup ClearJel
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 ½ cups water
- 1 vanilla bean
- ⅓ cup bourbon
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- In a large bowl, mix together ¼ 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.
Nutrition
Serving: 1whole quart | Calories: 948kcal | Carbohydrates: 225g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1583mg | Potassium: 1856mg | Fiber: 10g | Sugar: 207g | Vitamin A: 1129IU | Vitamin C: 105mg | Calcium: 321mg | Iron: 10mg
