A delightful twist on the classic apple pie filling, perfect for canning or immediate use.
Combine the sugar, cornstarch, cinnamon, nutmeg, cloves, salt, and water in a large saucepan.
Mix the dry ingredients thoroughly before adding the water to avoid lumps.
Cook the mixture over medium heat, stirring constantly, until it becomes thick and bubbly.
Keep the heat moderate to prevent scorching.
Add the lemon juice to the thickened syrup and stir well.
Adding the lemon juice at this stage preserves its fresh flavor.
Pack the apple slices tightly into sterilized quart jars.
Ensure the jars are sterilized to maintain the filling's quality.
Pour the hot syrup over the apples, leaving about 1/2 inch of headspace.
Use a funnel to avoid spilling the syrup.
Seal the jars and process them in a boiling water bath for 20 minutes to preserve.
Ensure the lids are tightly secured before processing.
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