Peach season is upon and lemme tell you sumptin’ people… I LOOOOOOOOOVE fresh peaches! I’ve had this recipe for a century and make fresh peach pie filling every summer. Now you can either jar/can it when it’s done OR you can use it right away.
Trust me.. when it’s butt-crack cold outside (presuming you live in the a place where it gets butt-crack cold in the winter) nothing speaks ‘summer’ like a warm fresh peach pie.
Homemade Peach Pie filling
- Yield: 2 quarts or 7 quarts
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Ingredients
For 2 quarts of Filling
- 7 cups sliced peaches
- 2 cup sugar
- 1/2 cup ClearJel plus 2 tablespoon
- 1 1/2 cups cold water or peach juice
- 1/4 teaspoon cinnamon
- 1/2 cup lemon juice
- 2 qt jars/lids/rings
For 7 quarts of Filling
- 6 qts of sliced peaches (about 7–8 pounds of peaches)
- 7 cups sugar
- 2 cups ClearJel plus 3 tablespoon
- 5 1/4 cups cold water or peach juice
- 1 teaspoon cinnamon
- 1 3/4 cup lemon juice
- 7 qt jars/lids rings
- Plus an additional 1/4 cup lemon juice or Fruit-Fresh pectin
Instructions
- Make an ‘X’ in the bottom of each peach.
- Place into boiling water for 30-60 seconds
- Remove and place into ice cold water
- Remove skins
- Cut up the peaches
- To keep from turning brown mix in 1/4 cup lemon juice or Fruit-Fresh. Stir to coat.
- Combine the water, sugar, ClearJel and cinnamon in large pot.
- Stir and cook over medium high heat until the mixture thickens and begins to bubble.
- Add the lemon juice and boil the sauce for 1 minute more, stirring constantly.
- Add in the drained peach slices and cook for 3 minutes.
- Fill the jars within ¾”-1” from the top.
- Put the filled jars in the canner and keep them covered with at least 1” of water.
- Boil for 30 minutes.
Notes
ClearJel is not the same as SureJel – read THIS article that explains the difference and what will happen when you try to substitute one for the other.
My local stores do not carry ClearJel so I order it off of Amazon.
Does one quart make a one 9″ pie?
Typically 1 quart of filling is good for a standard 9″ pie. I sometimes will do 1.5 quarts for a deep dish pie.
Best Kitchen Wishes!
So when I want to make this, what temperature do I put the oven on and how long do I bake the pie for? I live in a high altitude area.
There’s a lot of variables here that are unknown – size of pie, standard depth or deep dish, 2 crust or 1 crust, etc. For a standard 9″ double crust peach pie at high altitude, it’s roughly 375F for ~45-60 minutes. Check the crust at the 35 minute mark as you may need to tent/foil it.
Best Kitchen Wishes!
hi, I am using thermflo instead of clear jel is the measurement the same or do I use less thermflo? thanks so much.
Hi!
From what I’ve read it’s an equal swap. I’ve never used it but after doing some digging I found that it’s interchangeable.
Best Kitchen Wishes!
Can I just buy some peach juice to add. I’m new to all this and hoping that would be easier than making the peach juice.
Hi! Yes you can use either water or peach juice. My recipe doesn’t call for making peach juice.
Best Kitchen Wishes!
can I use frozen peaches to make this and can it?
Eh… you can but I personally find it too ‘soft’ of a peach in the pie filling. Originally years ago I did say no but after trying multiple times you can do it but you need to make sure the peaches are completely thawed. And as I said, the texture is a bit softer than say fresh peaches.
Best Kitchen Wishes!
when you say peach juice, are you referring to bottled peach nectar?
Hi! I’ve not used that. When I mention peach juice I’m referring to actually juicing fresh peaches and using that.
Best Kitchen Wishes!
it turned out grate. I did add extra seasonings