Instructions: Cook all of the above together until thick. Then add 3 tablespoons of lemon juice. Remove from heat and add sliced apples. Stir until all apples are covered with sauce.

Fill quart jars within 1/2-inch of the top. Seal with new canning lids and process in a hot water bath for 20 minutes. Start timing after water has come to a boil. Can be used in any recipe that calls for canned apple pie filling.

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