Homemade Peach Pie filling – eat it now or can it for later!

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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 (assuming you live where it gets butt-crack cold in the winter), nothing speaks ‘summer’ like a warm, fresh peach pie.

TKW Family Love

oh….my….lawd! I made this today. Let me just say this….oh my lawd! we ate it with a spoon! The best rrcipe out there.


D

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Homemade Peach Pie filling

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4.8 from 73 reviews

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  • Author: The Kitchen Whisperer
  • Yield: 2 quarts or 7 quarts

Ingredients

For 2 quarts of Filling

  • 7 cups sliced peaches
  • 2 cup sugar
  • 1/2 cup Cook-Type  ClearJel plus 2 tablespoons
  • 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 Cook-Type ClearJel plus 3 tablespoons
  • 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

  1. Make an ‘X’ at 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
  2. To keep from turning brown mix in 1/4 cup lemon juice or Fruit-Fresh. Stir to coat.
  3. Combine the water, sugar, ClearJel, and cinnamon in a large pot.
  4. 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.
  5. Add in the drained peach slices and cook for 3 minutes.
  6. Fill the jars within 1” from the top. Put the filled jars in the canner and cover them with at least 1” water.
  7. Boil for 30 minutes. Remove the jars and allow them to sit on the counter for 24 hours undisturbed. After 24 hours check the seals to ensure they are fully sealed. Store for up to a year or 2 in a cool, dark place.

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.

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299 responses

  1. Ellen Frigo

    I have peaches and Clearjel and want to can some peach pie filling. Elsewhere I have read that one can adjust the amount of sugar used when working with Clearjel because it’s not a pectin product. I even saw a recipe that said you can use sugar substitutes. I find that most pie fillings are sweeter than I prefer and would like to make one with less sugar. Do you have experience with this? Do you think it would work? Thanks for any tips!

    Reply
    1. TKWAdmin

      Hi Ellen,

      I have no experience using sugar substitutes when it comes to canning pie fillings. My advice would be to check out a website that is geared for those that need a less/no sugar/sugar substitute recipe. Maybe check with the American Diabetes Association for their recommendation. I’m sorry I can’t be more helpful.

      Best Kitchen Wishes!

      Reply
  2. Dody

    I’ve made this, but mine turned brown on top in the jar, what did I do wrong.

    Reply
    1. TKWAdmin

      The reason why is the cut peaches were exposed to open air and possibly you did not use the required lemon juice. Even sealed jars will have brown peaches IF the exact recipe isn’t followed. Just like how cut apples will oxidize as soon as air hits it, peaches will as well.

      Best Kitchen Wishes!

      Reply
  3. Joan posey

    Could you also use these peaches in fried pies?

    Reply
    1. TKWAdmin

      Absolutely!

      Reply
  4. Debra Elliott

    This recipe was perfect! I got exactly 7 quarts and it set up beautifully and tastes amazing! So pretty too! I used white “doughnut” peaches and I did not peel them because the skins are so thin and I like the skins:)

    Reply
  5. Dorothy Moore

    If using pint jars instead of quart, how long would you boil cover jars in hot water?

    Reply
    1. TKWAdmin

      I’ve not done pints but I would think they would be the same amount of time.

      Best Kitchen Wishes!

      Reply
  6. Sharon

    how long should you bake a pie and at what temperature if it is a 9″ pie?

    Reply
    1. TKWAdmin

      Hi Sharon,

      For a 9″ peach pie with 2 crusts, I start at 425 and bake it for 15 minutes. Then, without opening the oven, reduce the temp to 375 F and bake for ~40-45 minutes or until the peaches are bubbly and the pastry is golden brown.

      Best Kitchen Wishes!

      Reply
  7. Marilynn Green

    The only reason it is not 5 star is the “clear gel” amounts. They appear to be about double what is recommended by Clear Gel at 1/4 c of clear gel to 1 quart of water. I followed the recommended Clear Gel ratio and got a good filling. Not sure why this recipe is almost double the amount of clear gel, but I did not follow that. Possibly to have a more “gelled” filling, I don’t know. I want mine thick enough to bubble but not completely “gel” like, and why I follow the ratio on the Clear Gel packaging, it works for my taste, perfect. I also omitted the cinnamon, just wanted it plain, but that is nothing more than personal preference. But otherwise, GREAT peach filling!

    Reply
    1. TKWAdmin

      So Clear Jel was originally manufactured in 1948 by National Starch. Later on, Ingredion came into play for modified food starch. Clear Jel as we know it today is similar to what we call “Kleenexes”. Even though that’s a brand, most folks call all tissues that instead of the brand name; same as Band-Aid or the like. There are a ton of different companies today that sell their own variation of Clear Jel. Who makes your brand of Clear Jel as I’ve never seen a brand box made by Clear Jel? Sure-Jell, yes, but not Clear Jel.

      This recipe, and the amounts provided are what my family has been using for generations. I actually did a comparison of my recipe and the National Center for Home Preservation and my measures ments for Clear Jel are in agreement with theirs. Shrugs.

      But as to why we use the amount – it works and it keeps the filling cohesive and not running.

      Best Kitchen Wishes!

      Reply
  8. Jennifer

    Can I use frozen peaches for this recipe? I froze all of my peaches whole last summer. Was at the end of my pregnancy and too miserable to deal with them so just stuck them in the freezer.

    Reply
    1. TKWAdmin

      Hi Jennifer!

      Yes you can. Thaw them, drain the juice, and then use the drained juice plus the water to make either 1 1/2 cups cold water or 5 1/4 cups cold water/juice/

      Best Kitchen Wishes!

      Reply
  9. Toni Melvin

    I made 7 quarts with my beautiful peaches a couple months ago. Today I am making my second pie with the canned filling. It is sooo delicious. Thank you so much for posting this recipe 💓

    Reply
  10. Tami

    When you say 7 to 8 pounds of peaches, is that once they’re peeled and sliced?

    Reply
    1. TKWAdmin

      No, pre-peeled. Like when you get them from the farmer’s market

      Best Kitchen Wishes!

      Reply

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