Pecan Pie Filling

Ingredients (4 quarts)

• 2 C sugar
• 1 cup dark brown sugar
• ½ Clear Jel
• 4 cups non-sweetened apple juice
• 1 tsp ground corainder
• 1 tsp cinnamon (optional)
• 1 tsp ground ginger
• ¼ C lemon juice
• 7 cups pecan halves

Directions

1. Combine all but the lemon juice and pecan halves in a large kettle.
2. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Add lemon juice and boil sauce 1 minute more, stirring constantly.
3. Fold in pecans. Fill hot jars without delay, leaving 1" headspace. Remove air bubbles and adjust headspace if needed.
4. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.
5. Process in a water bath canner for 20 minutes. Let them rest for 10 minutes, then remove and cool.