Peach Pie Filling

With all of those peaches it was a given I would be baking cobblers and pies. I want to share with you an excellent recipe for making peach pie filling. You can can this filling and put it away on your pantry shelf for those long cold winter days when a sun ripened peach would make the day more cheerful.

Wash, peel and slice your peaches. This is really easy. Using a pot of boiling water you can dunk the peaches for about 1 minutes then immediately take them out and plunge them into a a container (or sink) of cold water to stop the cooking process.

The skin will slip right off with little effort on your part.

Slice the peaches.

Use a product like fruit fresh to keep your fruits from turning brown.

For the pie filling I made 7 quarts at a time using 6 quarts of sliced peaches.

In a large deep stock pot mix:

5 1/4 c. cold water
1 3/4 c. bottled lemon juice
7 c. granulated sugar
2 c plus 3 tbsp Clear Jel

While stirring over medium heat bring the mixture up to a boil. You will feel the mix begin to thicken as you stir. It will thicken quickly and while scorch if you don’t work fast. I use a large whisk and keep everything moving while scraping the bottom and the sides of the pot. Boil for 1 minute and remove from heat. The bottom will scorch if you just leave the pot on the eye turned off.

Add in the peaches and mix well. The cloudy look is normal. Don’t worry. After processing the filling will become crystal clear.

Using hot sterilized jars fill the jars leaving 1 1/4 inch of head space. The filling will expand in during processing and will rupture the lids if you don’t leave enough head space. Apply lids and bands.

Process quart jars in a boiling water bath for 30 minutes.

Once the jars have completed processing the filling becomes clear and the jars are gorgeous. A dozen of these on your pantry shelves will bring many smiles to your face and those of your family when you bake a pie filling with summer time goodness during the gray snowy days of winter.

Recipe for 1 quart of peach pie filling:

3 1/2 c. sliced peaches
3/4 c. cold water
1/4 c. bottled lemon juice
1 c. granulated sugar
1/4 c plus 1 tbsp Clear Jel

Let them eat pie! A cobbler! and Tarts!

71 Responses to “Peach Pie Filling”

  • Emily says:

    Is Fruit Fresh and Clear Gel the same thing?

  • Diane says:

    No no not at all. Fruit fresh keeps for from Browning, clear jell is what thickens the juice

  • Good article. I certainly appreciate this website. Continue the good work!

  • Sue Black says:

    What exactly is clear jel. Is it the same as pectin

  • Robin higginbotham says:

    Is clear jel pectin

  • Diane says:

    Clear jell is not pectin and therefore not the same as sure jell. Don’t confuse the two. Clear jell has the same properties as corn starch not pectin.

  • jan Williams says:

    Where do you find Clear jell.
    Since you said it has same property as cornstarch, can we make our own?

  • Diane says:

    Google it. But it online if you can’t find it local.cornstarch separates in a fashion cleatjell doesn’t.I bought mine on Amazon.. one jar makes a ton. Worth the money

  • Cindy Geisler says:

    Hello….I just want to make sure that I am reading this right…
    for the peach pie filling, it needs 1 1/4 inches of headspace?

    That just seemed like a lot.

    THanks!
    Cindy

  • Diane says:

    I always take a measurement from the top of the jar not the shoulder, if that makes sense

  • Carol Guenther says:

    Can you use this clear jell with already canned peaches in med.-heavy syrup?

  • Lori Peterson says:

    I made a batch of this and what wouldn’t fit into the jars we are. Amazing!!! We couldn’t get enough of it so I ordered more clear jel and made the rest of our peaches into this filling. We are going to eat so well this winter!!!! Thanks for such a great recipe!

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