Scrumptious homemade sugar-free apple cake filling &- in jars in stock ready for pretty much-instant desserts.
This can be a high-quality product which running out of energy’t say enough good about.
Please be aware that ingredients are per litre (US quart) jar of end result. If you wish to perform a standard canner load of seven such large jars, multiply by 7.
We present two versions, the standard version, along with a sugar-free version which cuts down on the calories by 60%.
The recipe
Jar size choices. Either half-litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz)
Processing method: Water bath or steam canning
Yield: 1 litre (US quart) jar. Multiply recipe as preferred.
Headspace: three or four cm (1-to-1.25 inches)
Processing time: 25 minutes (all jar sizes)
Apple Cake Filling
- 500 g of peeled, cored and sliced apple (4 cups / 1 lb)
- 4 tablespoons Clearjel ( 30 g / ¼ cup)
- 175 g white-colored sugar (3/4 cup / 6 oz)
- ½ teaspoon cinnamon
- ⅛th teaspoon nutmeg (optional)
- 125 ml cold water (1/2 cup / 4 oz)
- 175 ml unsweetened any fruit juice (3/4 cup / 6 oz)
- two tablespoons canned fresh lemon juice
- 1 dash nutmeg
- Prep the apples. Slice a maximum of 1 cm (1/2 inch) thick. Put aside inside a large bowl or pot within water with a few fresh lemon juice or vit c inside it to avoid discolouring.
- Inside a large pot, mix together the Clearjel, sugar, cinnamon, nutmeg if using, water and any fruit juice. Put aside.
- Boil a sizable pot water (4 litres / quarts). Add about 500 g / 4 glasses of apples at any given time towards the boiling water. Once the water returns towards the boil after adding the apples, time one minute, then take away the apples having a slotted spoon or strainer, and include a bowl or pot and canopy to help keep warm.
- Repeat for those apples.
- Place the any fruit juice mixture pot onto prepare over medium high-heat.
- If this begins to thicken, which is soon, add some fresh lemon juice.
- Prepare for one minute, then remove from heat.
- Stir within the apple.
- Ladle apple into prepared half-litre (1 US pint) or 1 litre (1 US quart) jars
- Leave 3 cm ( 1 ") headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put covers on.
- Process inside a water bath or steam canner.
- Process either size jar for twenty five minutes increase time when needed for the altitude.
- 500 g of peeled, cored and sliced apple (4 cups / 1 lb)
- 4 tablespoons Clearjel ( 30 g / ¼ cup)
- 2 teaspoon liquid stevia
- ½ teaspoon cinnamon
- ⅛th teaspoon nutmeg (optional)
- 125 ml cold water (1/2 cup / 4 oz)
- 175 ml unsweetened any fruit juice (3/4 cup / 6 oz)
- two tablespoons canned fresh lemon juice
- 1 dash nutmeg
- Prep the apples. Slice a maximum of 1 cm (1/2 inch) thick. Put aside inside a large bowl or pot within water with a few fresh lemon juice or vit c inside it to avoid discolouring.
- Inside a large pot, mix together the Clearjel, stevia, cinnamon, nutmeg if using, water and any fruit juice. Put aside.
- Boil a sizable pot water (4 litres). Add about 500 g / 4 glasses of apples at any given time towards the boiling water. Once the water returns towards the boil after adding the apples, time one minute, then take away the apples having a slotted spoon or strainer, and include a bowl or pot and canopy to help keep warm.
- Repeat for those apples.
- Place the any fruit juice mixture pot onto prepare over medium high-heat.
- If this begins to thicken, which is soon, add some fresh lemon juice.
- Prepare for one minute, then remove from heat.
- Stir within the apple.
- Ladle apple into prepared ½ litre (1 US pint) or 1 litre (1 US quart) jars
- Leave 2 cm ( 1 ") headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put covers on.
- Process inside a water bath or steam canner.
- Process either size jar for twenty five minutes increase time when needed for the altitude.
Sugar-free reference
Recipe notes
- The measurement for that apple is perfect for already-prepped apple. After blanching, that’s 3 1/2 cups in amount of blanched apple, but still around 500 g in weight.
- Slice the apples a maximum of 1 cm (1/2 inch) thick. Thicker slices may trap an excessive amount of air inside them, which during processing will hightail it in the jar and cause product overflow. For the similar reason, don’t skip blanching the apple pieces: blanching will get air out.
- Many people advise to depart headspace of three cm (1 1/4 inches), due to just how much this swells during processing. Others say excess headspace won’t help: rather, go ahead and take safeguards pointed out above.
- Optional: 1 drop of yellow food colouring per litre (US quart) jar being prepared.
No replacement for Clearjel
You are able to’t use flour or corn starch etc, within this USDA recipe, only Clearjel .
Pamela Schmutz at Clemson College explains:
The recipes for fruit cake fillings all make use of a modified food starch known as Obvious Jel®. This starch creates the correct thickening, despite the fillings are canned and baked. Other starches, for example corn starch, break lower and create a runny filling. Obvious Jel® can be used because the thickener during these recipes there's no substitution. Don't use every other type of Obvious Jel®, for example Instant Obvious Jel®. &" 1
Steps to make a cake with this particular cake filling
Single litre (quart) jar bakes an ample 20 cm (8 inch) cake.
For any 23 cm (9 inch) cake:
- 1 litre (US quart) jar constitutes a scant cake
- 2 of those jars creates a generously filled cake
- Many people tell have a 1 litre jar, empty right into a bowl, then add one half-litre (1 US pint) jar of plain canned apple slices. and employ that, for any really fruity and generous 23 cm (9 inch) apple cake.
Recipe Source
Apple Cake Filling. In: U . s . States Department of Agriculture (USDA). Complete help guide to home canning. Agriculture information bulletin No. 539. 2015. Page 2-26 .
Diet information
Meal: 1 litre (US quart / 4 cups / 32 fluid oz) jar
Regular version
Per 1 litre / US quart:
- 1054 calories, 15 mg sodium
Sugar-free version
Per 1 litre / US quart:
- 398 calories, 15 mg sodium
- Dieters PointsPlus®: 11 points.
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® Worldwide, Corporation, which has the PointsPlus® registered trademark.
* Better Stevia ® is really a registered trademark from the NOW Foods Company.
Further studying
After I’ve canned cake fillings using ClearJel ®, the filling appears to leak the jars. So what can I actually do to avoid this? In: Driessen, Suzanne. Food Upkeep FAQs. College of Minnesota Extension. 2014. Utilized June 2015.
Schmutz, Pamela. Cake Fillings. Georgia: Clemson College Extension. HGIC 3160. August 2010. Utilized August 2015. ↩