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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 1x
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Ingredients
For 2 quarts of Filling
- 7 cups sliced peaches
- 2 cup sugar
- 1/2 cup ClearJel plus 2 tbl
- 1 1/2 cups cold water or peach juice
- 1/4 tsp 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 tbl
- 5 1/4 cups cold water or peach juice
- 1 tsp 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 pectin. 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.
Could I use powdered citric acid in lieu of the lemon juice? I saw the responses making the case to include the lemon juice…just curious if swapping it out with citric acid (which I have plenty of) would be as successful. Thank you!
Hi Meg,
I’ll be honest, I’m not sure. I’ve only ever used lemon juice. In theory it totally makes sense that it would work.
I would advise researching how much citric acid equals the amount of lemon juice in this recipe.
If you do use it, I’d love to know how it worked out for you.
Best Kitchen Wishes!
So far…it seems to work! I did have to add the requisite amount of liquid….so instead of lemon juice added water and citric acid. So far though, it looks great! Tastes good too 🙂 In the canner.
★★★★★
Oh yeah!!! Fingers crossed!!!
Best Kitchen Wishes!
I can’t wait to try this recipe
I had 100#’s of peaches and I light syrup canned and did pickle peaches, but got down to 16-18#’s and want to do something else besides freeze for later for jam. So I thought peach pie filling and I came across ur recipe. Let me tell u they came out just perfectly gorgeous.
Thank u!
Thea 😊
my filling was very thick, can less clearjel be used?
I’ve not used less. You could try but I’m not sure if the outcome of it setting up properly.
Best Kitchen Wishes!
Thank you, I will let you know!
Hello,
Are the peaches cooked in a “water bath” or a “canner”?
I am new to canning and I’ve only done the water bath method for canning.
Thank you,
Monique
Hi Monique!
I only do a water bath method. I don’t own a pressure canner…yet *smile*
Best Kitchen Wishes!
How much clear gel for 7 quarts of filling?
Thank you!
It’s listed in the recipe above.
Best Kitchen Wishes!
Do not use the called for amount of lemon juice!!2 tablespoons is plenty.
Do you mean the lemon juice to keep the peaches from turning brown or in the filling?
It helps with that but actually serves so many more purposes.
It helps prevent browning, balances the taste, inhibits the Maillard reaction, and MOST IMPORTANTLY helps with the sugar crystallization (prevents it).
You need that amount to increase the acidity level in a very sweet pie filling. M laymen’s terms, it’s main purpose is to balance the PH.
Best Kitchen Wishes!
I respectfully disagree. The lemon juice plays a specific functions in this recipe. This recipe has been in my family for generations.
The amount used is rather standard. It helps prevent browning, balances the taste, inhibits the Maillard reaction, and MOST IMPORTANTLY helps with the sugar crystallization (prevents it).
You need that amount to increase the acidity level in a very sweet pie filling. M laymen’s terms, it’s main purpose is to balance the PH.
Best Kitchen Wishes!
Can you explain the reason for the “x” mark? I can’t figure the purpose of it as there is nothing else in the instructions about its purpose. Thanks
Hi Debra!
I’ll modify it for clarity; thanks for bringing it to my attention!
So the “x” is done prior to boiling/blanching the peach to help remove the skin when you remove it from the water. The “x” scores it to help the skin come off.
Best Kitchen Wishes!
Thank you for sharing this – I am excited to try it. How long do you recommend storing the jars once canned? 6 months? A year? Granted…if they last that long before being baked into a pie or a crisp, but thought I better ask. Thank you
Typically pie filling, if canned properly can last 1-3 years from what I’ve read. In my house, I’m lucky it lasts a season 🙂
Best Kitchen Wishes!