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!

53 Responses to “Peach Pie Filling”

  • Miz S says:

    Angie, if I don’t have a canner, can I just do that in a big pot?

  • Angie says:

    Yes, a big deep pot. Deep enough to allow for 1 to 2 inches of water to cover the jars. I would fold a dish towel and place it in the bottom of the pot to keep the jars up from the hottest part of the pot. Put the jars in the pot. Bring up the water to cover. Turn up the heat and when it comes up to a boil start timing.

  • the bee says:

    I think this winter I will bring a nice gift and sit in front of your fire w/ pie. How does that sound? I will do the dishes because I am a good guest.

  • Angie says:

    Come on down, Betsy!

  • Hope says:

    Where do you buy Clear Jel? We actually have some nice peaches this year.
    Did I ever tell you my daughter is allergic to peaches? She found out when she lived in Iceland (so random). No pie for her :(

  • Angie says:

    You are the second person to tell me about a peach allergy. I have never heard of one before. Do an internet search or look for a Mennonite or Amish market in your area. Maybe a bulk food store might have it. I know one person found it at a small country feed and seed store and brought her own bucket and paid for it by the pound.

  • Gloria Clayton says:

    Ayer Market and Green house in Bluford, IL ships. I bought a huge bag this year for only $10. If you Google them you will get a phone number! You need Cooktype Clear Jel!

  • sara says:

    This looks yummy. What recipes do you make with this?

  • Angie says:

    Peach pie, peach cobbler, peach tarts – anything peachy.

  • Melissa says:

    Thanks again ANGIE!!! You definately rock.. I am sooooo excited to get this done tomorrow!!! will do seven quarts!!! then gonna go pints of peaches and light syrup!!! yummy…

  • arlene says:

    can I substitute SureJell for ” clearjell”?
    never heard of ” clearjell”. I assure it is a pectin product as is SureJell.

  • Angie says:

    No. Double no. Clearjel and Surejel are not the same things. Clearjel is a modifide cornstarch used for thickening in home canning much like regular cornstarch is used to thicken gravy. Surejel is fruit pectin that when combined with sugars and heat causes juices and crushed fruits to jel – much like gelatin (Jello). You cannot substitute one for the other. You also cannot substitute regular cornstarch for Clearjel either.

  • Mary says:

    I found clearjel at a “cash & carry” in eastern WA. Amazon also use to carry it. If you search for clear jel, you will get some info from some of the universities on how to use it etc.It’s kinda pricey so if you buy a lg bag you may try to share it. A little goes a long way. I used it last yr and it worked really well for apple pie filling.

  • Meg says:

    Ultra Gel is the same thing as Clear Gel. This is the website and address to order some http://www.carnetfoods.com and the address is Carnet 4580 Columbine Boise, ID 83713. My mother ordered a six pound box. It’s great for low sugar freezer jam or canned salsa. She uses it all the time.

  • Angie says:

    We don’t have it as that name here, Meg. Thanks for the heads up.

  • Paul says:

    This is not a pie filling, it’s a preserve!

  • Angie says:

    If it were a preserve it would be peaches and sugar cook down and nothing more. These peaches are not cooked.

  • Alonzo says:

    Can i do the same thing if i was trying to make a Orange pie filler??

  • Angie says:

    I don’t know. I have not tried to can orange pie filling. You can search with the USDA guide for citrus canning instructions.

  • Nancy says:

    For those people with peach allergies, it might be the fuzzy part of the peach you are allergic to, rather than the actual flesh of the peaches. My mother is allergic to the fuzz, but if someone peels it for her, she can eat the flesh.

    Of course, if you eat the flesh only after the peach has been peeled, and have a reaction, you are obviously allergic to the peach itself.

  • Veronica V. says:

    I break out in a mild rash when picking peaches. As soon as they are washed and that loose fuzz (not the fuzz that is attached to the skin) is removed, no more problems. I didn’t realize I had this problem until we went to a u-pick orchard. BTW I LOVE U-Picks!

    p.s. picked 2 bushels today, you know there will be pie coming from this.

  • darlene says:

    i’m coming late here, but clearjel is also sold at kingarthurflour.com and it’s relatively cheap; they also have *shipping free* offers … i’m going to try these recipes … made some *before* and hated it, but will do with clearjel (sadly, for me, i gave my two packages away to a friend who is making blackberry pie filling … whaaa) ….

  • Cathy says:

    Hello…I just made some peach pie filling. I was wondering did anyone besides me have there pie filling look cloudy not clear. I used clear jel also. I also added nutmeg to the recipe. My other question was I added the sugar and the clear jel together then add my water and then put it on the stove to thicken.. If anyone could help I would appreciate it Thank You

  • linda says:

    you can but clear gel on the web type in the word clear gel many places will pop up

  • linda says:

    the word is buy not but lol,for making pie filling this is the best, i did can 80 quarts this year,came out so good,peach,elderberry,blueberry,blackberry, makes great filling for the sweetbreads at the hoildays

  • linda says:

    ok i cook my fruit sugar lemon juice all together to a nice boil, i mix my cleargel in hot water then stir in the pot came out clear and beautiful,

  • linda says:

    do not buy instant geljel for canning, buy reg

  • Lois says:

    Clear Jel comes in regular and instant. It matters a lot which one you use for what so consult the King Arthur website on that. Anyway, you can buy both types of Clear Jel at Yoder’s IGA in Shipshewana, Indiana via mail order. Very reasonably priced.

  • Lizeth Rabun says:

    Thanks for good info :)

  • Julie says:

    When I just mixed up everything for the liquid, it turned into a useless gelatinous blob. I am in tears over this after spending an hour cutting up the finest of my year’s nectarines for this, and can’t get any more clear jel until whenever the package man brings it. Follow this instead, which says you add the lemon juice AFTER the water, sugar, and clear jel is dissolved. http://www.pickyourown.org/peachpiefilling.htm

  • lynn says:

    where do you get clear jel.

  • gina says:

    I live in Buffalo NY and cannot purchase Clearjel anywhere. I have to mail order it and the cost to have it delivered is more expensive than the product! There is a very large and growing canning/organic/homegrown population. Yet, no one seems to think Clear jel is work the time and effort to purchase. My mother-in-law has used cornstarch for 65 yrs and has never had a problem. All the recipes she makes with her canned peach pie filling is wonderful. So, what gives? How bad can cornstarch be and why is clear jel so difficult to find on our store shelves.

  • Arlene says:

    Gina…I’d like your mother-in-law’s recipe for peach pie filling with corn starch. Thanks!

  • shawna says:

    I found Clearjel at Ace Hardware. They carry both regular and instant clearjel. They were out of the regular so I bought the instant. I was wondering how I would alter the recipe using the instant clearjel? Do I just not heat the mixture?

  • lynn says:

    i canned 7 quarts half the jars look cloudy the other half are nice what causes this? also do you use a top crust and bake the gel is already very thick.

  • lynn says:

    do you bake this filling with a top crust

  • lynn says:

    do you bake this filling with a top crust i tried two pie like this the gel turned to a liquid any suggestions

  • sheryll says:

    excited to try this! From Ontario Canada & had to order Clearjel from Amazon. Shipping costs were x2 price of product. Can I keep the gel for an extended time?

  • Sheena says:

    Im In Ontario Canada and cant find clearjel at stores, are there any substiutions i can use, would peach jello powder or even unflavored jello powerd work?

  • Mike says:

    Could I use peach juice instead of water when making pie filling? Would I need to use less sugar? How much less?

    Thanks

  • Steve says:

    Can I use frozen peaches instead of fresh? If so are there any changes to the recipe?
    Thank You

  • lynn says:

    Help i canned peaches last year with this recipe the gel looks cloudy and the peaches have darkened.also when i cooked with these peaches it turned out very thick and just a blob. Any suggestions on using this recipe and how to bake with it.Thanks

  • diane says:

    Wow people can be very snarky even on a recipe site!
    Yes clear jell can be hard to find(try Amazon). And no it’s not the same as sure jell. This is the recipe I’ve used for over 40 years to can my pie filling-works for Apple, cherry,& peach.
    Full quart jars with prepared fruit(you all should know what that means if your canning) prepare the following syrup and add to jars, remove air bubbles.
    Syrup: in a large pot combine 4 1/2 cup sugar,1 cup cornstarch,1t. Salt,10 cup water. Cook until think& bubbly. Add 3T lemon juice. If canning apple pie filling add 2t. Cinnamon & 1/4 t.nutmeg.
    Process 20 min in water bath.
    I don’t want to hear that cornstarch breaks down our anything like that,, I’ve used this recipe for over 40 years, all my family eat the pies and no one died!
    Reply only if you really have honest questions

  • Catherine says:

    This turned out really well! I did 3 quarts yesterday, and decided to do another 3 quarts this evening. I mixed a little of the extra left over from filling the jars into plain Greek yogurt, and it was delicious. Not as sweet as store bought.

    I ordered my Clear Jel from Amazon last year. But I found it cheap at the Sharp Shopper. (Mine seems to get King Arthur Flour overstocks.) If you’re in VA or PA, that might be an options.

  • debbie says:

    Are the peaches supposed to be still very firm? Or should they be a little soft?

  • diane says:

    I try to wait till they are a little soft& have a good peach smell. If u can eat them raw they are ready to can!

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  • debi says:

    Diane-
    Thank you for posting a recipe with cornstarch! Can you use less sugar? My peaches are so amazingly sweet and juicy right now. I do not want to add extra sweetness. Is it possible to make your recipe with less sugar? Say 3 1/2-4 cups sugar? Thank you!

  • Diane says:

    Debi; I see no reason you couldn’t adjust the amount of sugar

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