Apricot Pie Filling

Apricot pie filling is new for me and what an outstanding cobbler it will make. I made a pie with a crumble topping a few weeks ago with the pie filling I made. It wasn't super sweet and the combination in a pie was tasty. 

I wanted to share a couple of jars from some of my followers who has made this recipe recently as they are great examples of the beauty of this filling.  Thank you to Patricia for your work and sharing of your jars. 

If you want to make more than 1 quart you will just double the recipe for 2 and triple for three etc. Listed below is the 7 quart version. I used half brown and half white sugar for the recipe.  Thanks again Patricia for your contribution! Enjoy!  


You can now purchase Clear Jel from Hoosier Hill Farms

Apricot Pie Filling

                                                                       1 Quart                    7 Quarts

Sliced fresh apricots                                3-1/2 cups                  6 quarts

Granulated sugar                                           1 cup                      7 cups

Clear Jel®                                                 1/4 cup + 1 tbsp        2 cups + 3 tbsp

Cold water                                                   3/4 cup                     5-1/4 cups

Cinnamon (optional)                                  1/8 tsp                      1 tsp

Almond extract (optional)                        1/8 tsp                      1 tsp

Bottled lemon juice                                    1/4 cup                     1-3/4 cups

Yield: 1 quart or 7 quarts.

Procedure: Slice apricots. No need to peel them.  Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.

Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes.

Fill hot jars without delay, leaving 1 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 30 minutes. Once the timing is finished leave the jars in the water for a few minutes then put them on a dishtowel on the counter and leave them overnight to cool. During the next several hours the lids will seal.