METHOD:

Start with peeling and coring the apples. Slice them to your preference of thickness. I made mine about ¼” thick. Because I don’t have any fancy peelers or coring devices this process takes me awhile. To prevent browning I took 4 parts water to 1 part lemon juice. I did three apples at a time, sliced, and then just let it soak in the mixture.

Take all of the dry ingredients and mix them together into a large saucepan. Then add room temperature water. Mix well with a whisk before turning on the stove.

Turn the stove on to medium low. Whisk slowly until it becomes foamy on top and to a low boil. This filling will not thicken on the stove. The first time I made this I thought it would. So, I kept turning it up and waiting and waiting. At the point I decided to give up it smelled burnt and had a blackish hue to it. Be very careful not to cook on too high of heat!

Pour the filling sauce into the jars with the apple slices. Leave a bit of room at the top. Boil the jars for 13 min or whatever works for your area(altitude). Mine took a full 24+ hours before it completely cooled and congealed.