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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.
Can I use 8 ounce jars? (For my mini pie plates.)
Hi! You can use whatever size you like. Just be sure to leave enough headspace at the top for canning.
Best Kitchen Wishes!
What would you do to make this sugar free instead of 7 C white sugar?
Hi Carolyn,
I’m not experienced in making sugar-free jams and jellies. I honestly wouldn’t even know where to start. Normally in baking, you can do a 1:1 substitute with certain sugar-free “sugars” that works great but I’ve never tried it sugar-free.
Best Kitchen Wishes!
I don’t have a canner so what else could I do so I can freeze the jars, or can I put in double Ziplocs once cooled?
Hi Tracy,
I’m not well versed on freezer jams not do I know how this would work in a freezer bag.
Best Kitchen Wishes!
This is perfect. I made two batches. The first one scorched a little on the bottom of the pan in that last three minute cooking time. You really have to stir continually at that step. I made a pie with the leftovers from the two batches and it was wonderful. I added fresh peaches to the filling for a pie. I think I will use the jars that way in the future. (add some fresh or canned peaches to the 1 qt of filling for 1 pie.)
Can you pressure can the peach pie filling instead of the open bath
I’ve never tried as I don’t own a pressure canner. If you do use one, I’d live to hear your results!
Best Kitchen Wishes!
What can I use instead of clearjel? Is Tapioca Starch ok and if so is it the same amount? Just received 50 lbs. of peaches and I want to can some of them for my oatmeal this Winter!
Hi Colleen!
I mention this in the notes of the recipe and link to an in-depth article I wrote about what to use along with measurements when you can’t find Clearjel.
See this article
Best Kitchen Wishes!
Does the 1/4 cup of lemon juice you coat the peaches with come out of the 1/2 cup that the recipe calls for?
Hi Cindy,
Yes! I’ll add a note to update the instructions to make it more clear. Thanks for pointing that out!
Best Kitchen Wishes!