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
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Ingredients
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
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. 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.
Turned out great!! A new favorite
★★★★★
Is it possible to increase the amount of peaches? I would prefer more peaches than the jelly filling.
I’ve not tried it so I can’t say for sure. Typically it’s similar to baking and rather prescriptive in measurements.
Best Kitchen Wishes!
My mom (83 yrs) and I (60 yrs) been canning and preserving for years and didn’t know the dipping peaches in hot water then cold trick to remove skin! What a time saver! Thanks so much!!
★★★★★
This turned out great. I added a capful of almond flavoring to the batch and it turned out great. I have enough peaches for another batch and I might use brown sugar instead of white. My only tip is to be extra generous with filling the jar. Make sure to leave a generous inch. This does expand under heat (kinda like applesauce).
★★★★★
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!
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!
I’ve made this, but mine turned brown on top in the jar, what did I do wrong.
★★★
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!
Could you also use these peaches in fried pies?
Absolutely!
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:)
★★★★★
If using pint jars instead of quart, how long would you boil cover jars in hot water?
I’ve not done pints but I would think they would be the same amount of time.
Best Kitchen Wishes!
how long should you bake a pie and at what temperature if it is a 9″ pie?
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!