Apple Pie Filling for EVERYTHING

Okay people. Please do this one. You won't regret it. It makes a pretty good mess while making it, but Oh-So-Worth-It later when you're spooning it into your crepes or making apple crisp in a hurry .... all year long!

1.Blanched Sliced Apples (6 quarts)
2. Sugar (5 1/2 cups)
3. Ultra Sperse or Clear Jel (1 1/2 cups)(purchase at Kitchen Kneads or cooking store)
4. Cinnamon (1 Tbsp)
5.Cold Water (2 1/2 cups)
6. Apple Juice (5 cups)
7. Bottled Lemon juice (3/4 cups)
8. Nutmeg and Cloves (1 tsp. each)
9. Yellow Food Coloring (7 drops - 1 in each jar)

*Wash/ Peel./Core/ Slice Apples (I like to do Golden Delicious Apples, but other kinds work well too. Don't use Granny Smiths or Smooshy Apples like MacIntosh)
*Place 6 cups at a time in boiling water (1 gallon). Remove with slotted spoon or strainer. Keep heated fruit in a covered bowl or pot - it needs to stay warm while you do this.
*Combine sugar, clear jel or ultra-sperse and cinnamon in large kettle with water and apple juice. Add food coloring, cloves and nutmeg.
*Cook on med/high heat until mixture begins to bubble and thicken.
*Add lemon juice and boil 1 minute. Stir constantly... as usual.
*Fold in drained apple slices immediately and fill jars while it's all still really, really hot. leave 1 inch headspace in your jars (use Quart size jars).

*Place in hot water bather for 35 minutes.

****A double batch fills 16 jars or more. If you purchase 1 gallon or apple juice, it'll do 3 batches.