How to Make Apple Pie Filling From Scratch

Last fall, my family took a trip to Jackson's Apple Orchard in Bowling Green, Kentucky. I ended up purchasing a half bushel of apples to make some apple pie filling.
I put together this video, showing step-by-step how to make an apple pie filling that you can preserve by canning. If you would like to make this pile of deliciousness, the recipe is listed down below. I have also included links to the ingredients I used.
Enough of my ramblings....get ready, and I'll tell you what you need to do!
Apple Pie Filling - Recipe makes about 6 to 6-1/2 quarts. The amount in the video made 12-1/2 quarts
Ingredients
• 6 qt (12 pounds) firm, crisp, tart apples, such as Honeycrisp, Pink Lady, or EverCrisp apples
• 5-1/2 c. sugar
• 1-1/2 c. Clear Jel
• 1 tbsp. cinnamon
• 2 cups cold water
• 5-1/2 c. apple cider
• 3/4 tbsp. bottled lemon juice (or more, up to 1 c., to taste)
Instructions
1. Wash, peel, and core apples then slice in ½-inch slices.
2. Blanch around 2 cups apples at a time in 1 gallon boiling water for 1 minute.
3. Drain, keeping hot fruit in covered bowl while remainder is blanched.
4. Set your burner to a medium-high heat and bring apple juice and water mixture to a boil.
5. Combine sugar, Clear Jel, and cinnamon in a bowl.
6. Slowly add to the boiling mixture.
7. Cook on medium-high heat until mixture thickens and bubbles.
8. Add lemon juice and boil 1 minute, stirring constantly.
9. Mix in apples then pack immediately in hot, clean pint or quart jars, leaving 1 inch of head space.
10. Seal and process for 25 minutes.
Jackson's Orchard - jacksonsorchar...
27.5 Quart Vasconia pot - www.amazon.com...
Hoosier Hill Farms Clear Gel - www.amazon.com...
Ball Quart jars - www.walmart.co...
Apple Corer - www.walmart.co...
Apple Peeler - www.amazon.com...