Good Fillings... Appleberry Pie Filling
Appleberry Pie Filling
Found on cooking.nytimes
Makes 1 quart
1-1/2 cups fresh blackberries, raspberries, blueberries or a mix
2 cups peeled Granny Smith apples, sliced 1/4-inch thick
1 cup water
3 Tbsps lemon juice
2/3 cup sugar
3/4 teaspoon ground cinnamon
Big pinch of ground nutmeg (abt 1/8 tsp)
1/4 cup Clear Jel
If using fresh blueberries wash and drain, blanch in 1 gallon of boiling water for one minute then drain.
In a pot combine water, sugar, cinnamon, nutmeg, and Clear Jel. Stir. Cook on medium high heat until mixture thickens and begins to bubble.
Add lemon juice and boil 1 minute stirring constantly.
Add sliced apples and turn to evenly coat with mixture.
Remove from heat and fold in drained berries immediately and fill hot jar with mixture without delay, leaving 1 inch headspace. (1 1/2 inch headspace would be better, the apples will swell.)
Remove air bubbles and adjust headspace if needed.
Wipe rim of jar and add lid and process immediately in a water bath for 30 minutes.
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