Description
A shelf-stable, small-batch canned spiced apple pie filling that uses a specific arrowroot thickening trick for a glossy, restaurant-quality texture. Perfect for using up imperfect fruit and versatile for pies, yogurt toppings, or toast spreads.
Ingredients
- 3 large apples (about 1.5 lbs / 680g), peeled, cored, and chopped into ½-inch chunks (mix of tart and sweet recommended)
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar (adjust based on apple sweetness)
- ½ cup water
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¼ teaspoon ground ginger
- 1 tablespoon arrowroot powder mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon unsalted butter
Instructions
- Wash, peel, core, and chop apples into ½-inch cubes. Toss immediately with lemon juice to prevent browning.
- In a large non-stick saucepan, combine chopped apples, sugar, water, cinnamon, nutmeg, cardamom, and ginger. Stir to coat.
- Place pot over medium-high heat and bring to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until apples are tender but still hold their shape.
- In a small bowl, whisk arrowroot powder with 2 tablespoons of cold water until smooth.
- Reduce heat to medium-low. While stirring the apples constantly, slowly pour in the arrowroot slurry. Stir for 30-60 seconds until the mixture becomes glossy, thick, and translucent.
- Remove from heat and stir in the butter until melted and incorporated. Taste and adjust sweetness or acidity if needed.
- Ladle hot filling into sterilized hot half-pint jars, leaving ½ inch of headspace.
- Wipe rims clean with a damp cloth. Place lids on and screw bands on fingertip tight.
- Place jars in a canning pot covered by 1-2 inches of water. Bring to a rolling boil and process for 10 minutes.
- Turn off heat and let jars sit in water for 5 minutes before removing.
- Place jars on a towel-lined counter and do not disturb for 12-24 hours. Check seals (lid should not flex). Store sealed jars in a cool, dark pantry for up to 12 months.
Notes
Use arrowroot instead of cornstarch for a clearer, glossier finish that holds up better in acidic environments. Do not overcook apples before thickening to maintain texture. Ensure rims are wiped clean for proper sealing. If using tart apples, you may increase sugar to ¾ cup. For sugar-free options, use erythritol or monk fruit, but note that sugar acts as a preservative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 16
- Carbohydrates: 20
- Fiber: 2
Keywords: apple pie filling, canned apples, small batch canning, arrowroot thickening, spiced apples, zero waste cooking, shelf stable dessert