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.
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
- 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.