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. Jen Gripshover

    I stored constantly but it really started to get clumpy. I haven’t opened a jar yet but it looks really solid. Did I do something wrong? This is my first time working with clear gel.

    Reply
    1. Lori

      Hi Jen!

      I’m sure you measured all correctly as recipes like this have to be exact else the end result can turn out “off”. And just to be sure, you used the Cook Type clear jel and not the instant, right? Cook Type Clear Jel needs to be added to a cold pot and the other ingredients. It needs to start off ‘cold’ then heat up slowly else it will clump up.

      Typically when pie filling turns clumpy it’s either something wasn’t measured right, the heat was too high, or it’s boiled too long. To “make it a bit thinner” is you can take it out of the jar, put it on a pot over medium heat and add just add a little more water/juice to it to loosen it up. I wouldn’t re-can it then but rather use it immediately in a pie or dessert.

      Best Kitchen Wishes!

      Reply
  2. Sheri L.

    Yum, just waiting to get some fresh peaches at the farmers market to make this!!

    Reply
    1. Lori

      This is so so good!!! We love it on ice cream!

      Best Kitchen Wishes!

      Reply
  3. D

    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.

    Reply
    1. Lori

      Yeah!!! Thank you so much!!!

      Best Kitchen Wishes!

      Reply
  4. Shannon Cull

    Is the Lemon Juice necessary for this recipe?

    Reply
    1. Lori

      Yes. There’s an entire chemical reasoning behind it. The acidity assists with the stabilization of the filling/processing of the pie filling. But it also aides with the pH level. There are countless educational sites that you can research more on about this.

      Best Kitchen Wishes!

      Reply
  5. Debbie

    This is the first time I’ve ever used clearjel and I mixed it with my sugar and then added water. Brought it to a boil and it never thickened up. I even decreased the water by a cup to make sure the liquid in the peaches wouldn’t make it runny. I dumped the whole pot out and trying again but I don’t know what I did wrong.

    Reply
    1. Lori

      Hi Debbie,

      Let me see if I can help you. The recipe is to be made as-written. You can’t reduce the water. I’m going to assume you used the cooking ClearJel plus fresh peaches.

      1. Add the water, sugar, ClearJel, and cinnamon to a pot. Cook over medium-high heat until it thickens and just starts to bubble. You are not boiling it here. Keep stirring.
      2. Add the lemon juice and then boil the sauce for 1 minute. Add in the fresh peaches and cook for 3 minutes. I stir.

      It should be thick but not like glue. As it cools it will thicken even more.

      Best Kitchen Wishes!

      Reply
  6. Dianne Lesage

    Once jars are processed can you use the filling just like a can of store bought pie filling. I have a dessert that uses a can of pie filling poured over a baked base(not pie crust) then topped with Cool Whip. Can these jars be used like that?

    Reply
    1. Lori

      Yes. It’s peach pie filling like you’d buy in the store.

      Best Kitchen Wishes!

      Reply
  7. Joy Shimoda

    If I wanted to make a peach and raspberry pie filling for canning what would the ratios be? The mixture of fresh peaches and raspberries are my favorite.

    Reply
    1. Lori

      Hi Joy! Honestly I’ve never made it as I’ve only ever made them as separate fillings and then, when I’m ready to make some pies I just open a jar of each.

      Best Kitchen Wishes!

      Reply
    2. DCWX

      I did this myself but with blackberries rather than raspberries. The ration I used for making 2 quart jars was 3/4 of everything called for in the peach recipe and then use
      1 3/4 cups fresh raspberries (blanch and then cover to keep warm)
      3/8 cup plus 1 tablespoons granulated sugar
      1/8 cup plus 1/2 tablespoon Clear Jel
      1/2 cup cold water
      1 1/2 tablespoons bottled lemon juice

      Cook the recipe exactly as indicated but do not add raspberries until after the peaches have cooked and you remove from heat. I think the raspberries would make it too tart if you did a half and half which is why I make it this way, but you could use half the peach and double the raspberry recipe.

      Reply
      1. Lori

        Oh great tips and suggestions; thank you!

        Best Kitchen Wishes!

        Reply
  8. FSethman

    Thank you for this wonderful recipe. I will be making the full canner amount this week! I use this for cobblers crisps and pies!

    Reply
    1. Lori

      That’s so awesome; thank you so much!

      Best Kitchen Wishes!

      Reply
  9. FSethman

    Thank you for this wonderful recipe! And of course for putting recipe for making 7qt of pie fillings! It’s peach season in Ohio and I’ve just canned 7 qt peaches and looking forward to 7 qt pie fillings too! I use them for cobblers and crisps as well as pies!

    Reply
    1. Lori

      You are most welcome!!!

      Best Kitchen Wishes!

      Reply
  10. Rebecca Snyder

    Does one quart make a one 9″ pie?

    Reply
    1. TKWAdmin

      Typically 1 quart of filling is good for a standard 9″ pie. I sometimes will do 1.5 quarts for a deep dish pie.

      Best Kitchen Wishes!

      Reply

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