“I'm not sure where the original recipe came from. My friend's Mom was a distributor for Ultra Gel so I may I got it from her many years ago. Anyway-this has been a fantastic recipe. A lot like a great restrauant pie. Now I know some may not like that but everyone I share this pie with wants the recipe. We use it for pie, ice cream topping, over fresh biscuits or spoon it straight from the jar.”
READY IN:
1hr 5mins
SERVES:
6-10
YIELD:
6 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes. Your goal is to heat them up not make applesauce! Don't overfill your pot. Lift with a slotted spoon. Keep blanched apple slices warm.
  2. Combine sugar, spices, water, apple juice, and lemon juice in large kettle. Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
  3. Fold in drained apple slices. Fill jars, leaving 1/2" headspace. Adjust lids and process immediately in water bath canner for 35 minutes. Do not tighten lids after processing.

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