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.
Can I leave out the clear jell and add quick tapioca when I use it instead?
After canning this pie filling it got way too runny because the peaches lost more water. If you are planning to can it, you have to add more thickening,
I questioned the amount of clear gel in this recipe and I should’ve trusted my gut. I feel it is very thick compared to other recipes I’ve used. 2 cups is too much. I would use less next time. Other recipes call for around 1 cup.
Sorry, this didn’t work out for you but the 2 cups are pretty standard. If you use 1 cup, with the other measurements your filling will not set and be rather loose. But you’re welcome to try that.
Best Kitchen Wishes!
I canned the peaches today and even though I had to guess because I did not have enough for 7 quarts ( I had 5 quarts), there was a little too much liquid for my liking. I will adjust it next time. It looks great. I can’t wait to try it. I used the Clear Jel for the 1st time and it worked well. Thanks for the recipe!
I make this recipe every year!! I use peach or mango juice in place of water…it is amazing!! My daughter has peach pie instead of birthday cake so I can her a batch as well.
I always have a peach pie or crisp waiting on the shelf to be baked. This is the most delicious ever!!
Thank you for sharing!!
I can’t wait to try this, but when it comes time to make the pie, does the quart make one or two pies?
As written too much sauce to fruit ratio and too much lemon.
★★★★
I have to disagree. I’ve made this a dozen times and it’s perfect each and every time.
★★★★★