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Aug242012

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

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

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.


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Homemade Peach Pie filling

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

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★★★★★ 4.7 from 70 reviews
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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

  1. Make an ‘X’ in the bottom of each peach.
  2. Place into boiling water for 30-60 seconds
  3. Remove and place into ice cold water
  4. Remove skins
  5. Cut up the peaches
  6. To keep from turning brown mix in 1/4 cup lemon juice or Fruit-Fresh. Stir to coat.
  7. Combine the water, sugar, ClearJel and cinnamon in large pot.
  8. Stir and cook over medium high heat until the mixture thickens and begins to bubble.
  9. Add the lemon juice and boil the sauce for 1 minute more, stirring constantly.
  10. Add in the drained peach slices and cook for 3 minutes.
  11. Fill the jars within ¾”-1” from the top.
  12. Put the filled jars in the canner and keep them covered with at least 1” of water.
  13. 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.

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Recipe Reviews & Comments

  1. Julie Keyes says

    September 24, 2022 at 8:21 am

    Turned out great!! A new favorite

    ★★★★★

    Reply
  2. Kelsey says

    September 2, 2022 at 6:13 am

    Is it possible to increase the amount of peaches? I would prefer more peaches than the jelly filling.

    Reply
    • TKWAdmin says

      September 2, 2022 at 10:27 am

      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!

      Reply
  3. “Charlie” Lovellette says

    August 21, 2022 at 11:01 am

    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!!

    ★★★★★

    Reply
  4. Jerilea says

    August 7, 2022 at 7:31 pm

    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).

    ★★★★★

    Reply
  5. Ellen Frigo says

    July 24, 2022 at 8:50 am

    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
    • TKWAdmin says

      July 24, 2022 at 10:08 am

      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
  6. Dody says

    July 20, 2022 at 5:44 pm

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

    ★★★

    Reply
    • TKWAdmin says

      July 20, 2022 at 7:28 pm

      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
  7. Joan posey says

    July 3, 2022 at 3:26 pm

    Could you also use these peaches in fried pies?

    Reply
    • TKWAdmin says

      July 3, 2022 at 3:36 pm

      Absolutely!

      Reply
  8. Debra Elliott says

    June 24, 2022 at 3:37 pm

    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
  9. Dorothy Moore says

    June 7, 2022 at 4:55 pm

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

    Reply
    • TKWAdmin says

      June 7, 2022 at 5:14 pm

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

      Best Kitchen Wishes!

      Reply
  10. Sharon says

    May 31, 2022 at 4:58 pm

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

    Reply
    • TKWAdmin says

      June 1, 2022 at 12:13 pm

      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
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