Cooking the filling: In a large stock pot combine water, Brown Sugar Sweetener, cinnamon, vanilla, and salt. Bring to a boil. In a separate bowl whisk together 2 cups cold water and the clear jel until smooth. Whisk clear jel mixture into the boil water. Cook until clear and thickened. Remove from heat and mix in prepared apples.

Filling Jars: Wash and rinse wide mouth quart jars. Add the filling to within 1 1/4 inch of the top of the jar. Wipe the rim of the jar with a wet paper towel. Screw on lid and ring.

Canning: Prepare your waterbath canner a following manufactors instructions. Add jars and more water if needed to covers the jars by at least 1 1/2 inches. Bring the water to a gentle boil. Boil for 30 minutes. Turn off canner and allow the jars to rest in the canner for 20 minutes. 8 quarts