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CrabApple Pie Filling

Course Dessert


  • 12 pounds apples eashed and cored, no need to peel
  • 5 1/2 cups sugar
  • 1 1/2 cups Clear Jel
  • 1 tbsp cinnamon to taste
  • 1/2 tsp ground nutmeg to taste
  • 1/8 tsp ground cloves to taste
  • 5 cups apple juice
  • 2 1/2 cups cold water
  • 3/4 cup lemon juice


  • Cut apples into 1/2 inch slices, place in ascorbic acid solution if you wish. Measure 33 cups 
    Crab apple pie filling | PreparednessMama
  • In a large pot, heat 1 gallon of water to boiling. 
  • Add 6 cups apple slices, return to boiling and boil for 1 minute
  • Using a slotted spoon, transfer apples to a large bowl, cover
  • Repeat with remaining apples. Measure 24 cups
  • In a 4 qt dutch oven combine sugar, Clear Jel, cinnamon, nutmeg and cloves
  • Stir in apple juice and the cold water
  • Cook over medium heat, stirring constantly until the mixture thickens and boils.
  • Add lemon juice, boil one minute, stirring constantly
  • Pour over apples, stirring to coat
  • Spoon hot mixture into hot quart jars, leaving 1-inch head space, remove air bubbles, wipe rims and adjust lids
  • Process in water bath canner 25 minutes. Remove jars from canner, cool