You've heard of a cookie swap, right?

I could barely contain my excitement when I learned of a JAR SWAP!  At Into Ablivia's blog, she posted all sorts of pictures of the envy worthy goodies that she got and swapped recently at a Harvest Time Jar Swap, how fun!  Some of the goodies included cinnamon apple jelly, apply pie filling, salsa, tomato sauce, pesto and caramel corn.  

One of these really sparked my interest....and I came across According to Kelly's blog full of amazing recipes and ideas.  Here is my "must try":

homemade apple pie filling

2 1/2 cups white sugar
2 1/2 cups brown sugar
1 cup cornstarch
2 tsp. cinnamon
1/4 tsp. salt
3 tb. lemon juice
5 cups of apple juice
5 cups of waters
6-8 pounds of peeled, sliced fresh apples

BRING boiling-water canner, half full with water, to simmer. wash jars and screw bands in hot soapy water; rinse with warm water. pour boiling water over flat lids in saucepan off the heat. let stand in hot water until ready to use. Drain jars well before filling. (or you could wash the jars in the dishwasher & turn on the “warmer” until needed.)

WASH, PEEL, CUT & CORE apples using one of those-dancy apple-cutter-corer-do-hickeys & place fruit into a large bowl with a solution of 3 tablespoons of lemon juice to about 1 quart of water to avoid discoloration. (be sure to drain the fruit well before packing in jars.)

MIX sugar, cornstarch, cinnamon & nutmeg. add salt, water & apple juice and mix well.

BOIL mixture & cook until thick & bubbly. remove from heat & add 3 tablespoons of lemon juice.

PACK the already sliced (well-drained) apples into the HOT canning jars, leaving a 1/2 – 3/4 headspace. (& don’t be shy, fill ‘em up good!)

LADLE the hot syrup mixture immediately into prepared, apple-filled jars, filling to within 1/2 inch of tops. gently remove air bubbles with a PLASTIC knife, wipe jar rims and threads. cover with two-piece lids. screw bands tightly. place jars on elevated rack in canner. lower rack into canner. (water must cover jars by 1 to 2 inches. add boiling water, if necessary.) cover; bring water to gentle boil. process 20 min. remove jars and place upside down on towel to cool completely for 24 hours. after jars cool, check seals by pressing middles of lids with finger. (if lids spring back, lids are not sealed and refrigeration is necessary.)

* store unopened & properly sealed applesauce in a cool dry, dark place up to 1 year. refrigerate opened applesauce up to 3 weeks.

She even has the cutest labels here

Wouldn't this make the cutest holiday gift packaged with a pie plate?!  Love it!