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. Lisa

    Gave this a whirl and highly recommend to all. Thanks for the tip on working with the clear jel. Have had some clumping issues too.

    Reply
    1. TKWAdmin

      Thank you so much Lisa! I really appreciate it 🙂

      Best Kitchen Wishes!

      Reply
  2. Peggy

    I noticed back in Sept 2013 that you could use Pamona’s Pectin, but haven’t tried it. Have you or anyone that you know of tried that? Thanks

    Reply
    1. TKWAdmin

      Sorry Peggy I’ve not heard of that pectin.

      Best Kitchen Wishes!

      Reply
  3. Cali

    Hi! =) I’m a newbie & this will be my 1st attempt at this. I’ve read everything entirely, all comments, etc. to try & catch tips & little extra’s.

    Question: You say this is the “Water Bath Method.” So at the end when you say “place in canner” is a canner a special device? I thought all you needed was a pot large enough for water baths.

    Also, are there any images of the steps or a video per chance?

    I can’t wait to make this! Thanks so much for posting & replying! Wish me luck! =)

    Reply
    1. TKWAdmin

      Hi Cali!

      A water bath canner is this (http://amzn.to/1KbxSSQ) You can use a very large/deep pot to do it BUT you need to make sure you place a rack on the bottom of it as you cannot let the jars sit directly on the bottom of the pan.

      No I don’t have any step-by-step pics of my making this, I’m sorry. I’m trying to figure out the video thing as I LOVE the idea of it but I need to figure out how to edit it first as I know it’ll take me 472 attempts to get the video right 🙂

      You can do this!

      Best Kitchen Wishes!

      Reply
      1. Lorrie

        I actually use a different type of water bath canner. I have used it for 25 years. I personally hate the huge pots. This one has a round pan with a tray to set the jars on and the large pot goes over. You can get these on Amazon also. I just bought my twin sister one. They are silver and I wouldn’t use anything else. I also steam my Palisade corn with it too, turns out delicious !!

        Reply
  4. Natalie

    I tried this as is. The recipe for 7 quarts seems a lot of clearjel. Are you sure it should be two plus cups of clearsjel? It was really lumpy and could not boil.

    Reply
    1. Lorrie

      Mix the sugar and clear jel together first. Then stir into peaches. I don’t use as much clear jel as it seems a little thick. I live in Denver at a high altitude, that might be why.

      Reply
    2. TKWAdmin

      Hi Natalie,

      Yes it’s my Mom’s recipe and it’s always been 2 cups +. HOWEVER I did recently switch who I bought my clearjel from and the same recipe I’ve been making for 20+ years, came out super thick so like Lorrie I actually decreased it to about 1 1/2 + cups and it came out perfect. I’m thinking because I switched brands it may be the reason.

      Best Kitchen Wishes!

      Reply
  5. Jeannette

    Forgot to rate. Taste great

    Reply
  6. Jeannette ray

    I noticed some air pockets in my already processed jars even though I thought I got the air bubbles out with a spatula. Is this a problem? Thanks for you help.

    Reply
    1. TKWAdmin

      Hi Jeannette!

      Nah you’ll be fine. No matter how diligent you are at removing the air bubbles, it’s inevitable that a few will slip by. The only time you need to worry is if they are active and start moving or fizzy up to the top of the jar when you open it. If that occurs, your product may be fermenting or contaminated.

      Dependent on the maker of your clear jel you may want to cut back just a tad next time you make this.

      Best Kitchen Wishes!

      Reply
      1. Jeannette

        Thanks for your answer : )

        Reply
        1. TKWAdmin

          You are most welcome 🙂

          Best Kitchen Wishes!

          Reply
  7. Lorrie

    Wow this recipe is awesome, just got some palisade peaches from colorado, best peaches on planet earth.the pie filling was to die for. I actually added a little less clear jel. I’ve noticed it’s a little thick in recipes. Might be because I live in Denver. Anyway, I saw the recipe for peach jam, so I’m going to use the rest of my peaches for that. Thank you for the awesome canning recipes !!

    Reply
    1. TKWAdmin

      Lorrie,

      Thank you so much! I’ve never had palisade peaches – are they only local to Colorado? I love this recipe as well as the peach jam one.

      Best Kitchen Wishes!

      Reply
      1. Lorrie

        Yes, they are grown in Palisade Colorado. People come from all over to get these peaches. They are the best peaches I’ve ever eaten. The pie filling was so delicious !!

        Reply
        1. Sue

          I live in Iowa and have relatives in the Denver area. We drive every year out there to pick up Palaside peaches. They are awesome. I have canned the peaches, but this year I’m doing peach pie filling. We go down to South Padre for the winter and we’ll take some down with us.

          Reply
  8. Monica

    I’m anxious to try this recipe – I’m a first timer. I was not able to find clearjel at the store but they did have an alternative but it is instant. Does that matter? Can I use an instant jel or not?

    Reply
    1. TKWAdmin

      Hi Monica!

      Yeah I’ve never been able to find Clear Jel in the store but had to order it online. I use this stuff: http://astore.amazon.com/thekitcwhis-20/detail/B00015UC4S

      There is much confusion about Clear Jel, probably because it is not readily available in most stores (but can be ordered online easily.) The important thing to know is that there are 2 types that react quite differently, Regular and Instant. Regular is heat activated. It works like regular cornstarch, only it holds up better, with less flavor. It’s primary use is in canning because it is so stable at room temperature. If jam is cooked with the regular instead of pectin, it can be re-heated to adjust thickness by adding more or adding water. Regular breaks down if frozen, after activated, so it can be used in uncooked fillings that are frozen, then cooked, but it can’t be cooked, then frozen. It also is great in hot sauces and stir-fry because it has less flavor and (I think) a better texture than regular cornstarch.
      Instant gels upon contact with moisture. To avoid lumping, it is mixed with other dry ingredients, typically sugar, then added to the fruit. It freezes well. This is a great advantage with fruit pies and fillings, because it sets before adding to a crust so it prevents sogginess, and the fruit doesn’t need to be pre-cooked. Prepare a crust, add liquid ingredients to fruit, mix the Instant with the sugar and spices, stir into the fruit and fill crust. The pie can then be frozen, unbaked and baked without needing to thaw. Instant breaks down if baked twice, but you can heat up a piece of pie in the microwave without it becoming runny. I like using the instant for jam.

      Best Kitchen Wishes!

      Reply
      1. LuAnne

        I’m going to pick peaches tomorrow and I’m going to try this recipe for sure. I wanted to mention, for those who are having trouble finding Clear Jel, that you can purchase it from Barry Farm (barryfarm.com) and it’s less expensive than from Amazon.

        Do you also have a peach jam recipe?

        Reply
        1. TKWAdmin

          Hi LuAnne!!!

          Thanks for the tip on where to order the Clear Jel!

          For peach jam I use the old standard one my Mom did. Every once in a while I’ll mix it up by adding raspberries or other items to it.

          Peach Jam
          3 1/2 pounds whole peaches (about 10 cups when cut)
          1/4 cup lemon juice
          1/2 cup water
          7 cups sugar
          1 package pectin (about 8 Tbl)

          1. Score and blanche the peaches for 30-60 seconds in boiling water.
          2. Remove with a slotted spoon and place in a bath of ice water.
          3. Remove the skins.
          4. Cut up the peaches. Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices. Remove pits!
          5. Mash up the peaches per your liking.
          6. Sprinkle on the lemon juice to the peaches to mix. This will prevent them from browning.
          7. In a separate bowl mix together the pectin and 1/4 cup sugar; set aside.
          8. In a large pot over medium heat add in the fruit, water and pectin mixture.
          9. Stir to combine.
          10. Bring to a rolling boil. ~5-10 minutes. A rolling boil is a boil that will not go away when you stir the mixture.
          11. Add the remaining sugar to the mixture and stir constantly.
          12. Bring back to a rolling boil and boil for exactly 1 minute.
          13. To test the thickness keep a metal Tbl sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then the jam is ready. If not, mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.
          14. To can ladle into prepared jars and fill to within 1/4” of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
          15. Then put them into the boiling water using the water bath method.
          16. Cover with 2” of water and boil for 7-10 minutes.

          Best Kitchen Wishes!

          Reply
  9. Peggy

    I can not do the hot water bath. They always unseal. I use pressure cooker. Can you tell me how long to do it for in the pressures cooker and which gage to use?

    Please help. Thanks
    Peggy

    Reply
    1. TKWAdmin

      Hi Peggy!

      I’ve never canned these in a pressure cooker, only the water bath. I did some research and this what the experts say:

      Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner.

      Style of Pack Hot and Raw
      Jar Size Pints or quarts
      Process Time (Min) = 10 minutes
      0 – 2,000 ft = 6 minutes
      2,001 – 4,000ft = 7 minutes
      4,001 – 6,000 ft = 8 minutes
      6,001 – 8,000 ft = 9 minutes

      Let me know if that helps.

      Best Kitchen Wishes!

      Reply
      1. cptacek

        The process time should be 10 minutes, and the different altitudes should be pounds of pressure, not minutes.

        Reply
  10. Jeanie

    Before I filled my jars for the canner I tasted the peaches and they are very tart. I used the correct amount of sugar (7 cups and the correct amount of lemon juice (1 3/4 cups) After canning will they be sweet or are they going to remain tart? Well, I just went to pull my jars out of the canner and 2 jars have popped their tops. I’m thinking I had them too full. Heartbreaking. Next time I will be more cautious of how full I make them.

    Reply
    1. TKWAdmin

      Hi Jeanie,

      If it wasn’t sweet enough either your peaches weren’t ripe yet or they were but not naturally sweet. That’s happened to me before. The sugar (7 cups) to 1 3/4 bottle lemon juice is correct. I just made this recipe again (canned 12 quarts and they turned out great). I’m leaning towards the peaches themselves not being sweet enough. That ratio is standard.

      OMG that’s horrible to hear 2 of your jars popped their lids. That happened to me when I made marinara sauce for canning. It shattered in the water bath. When canning this you want to leave 3/4-1″ space at the top.

      Best Kitchen Wishes!

      Reply
      1. Jeanie

        I would like to change my previous rating to 4 stars. Don’t know how to do that, would appreciate it if you could do that for me. I feel certain that my failure was due to my own making. I made a pie last night with the canned filling and husband actually likes the tart peaches. I am now certain the tartness was from the peaches I used and the explosion of my jar tops was due to having filled the jars to full. I have since learned that ClearJel expands when cooked. Next time I will leave at least 1 inch head space and I will use a different type of peach.

        Thank and Best Wishes

        Reply
        1. TKWAdmin

          Unfortunately Jeanie I can’t change that. This is a good feature as it allows me to not change user’s reviews. It’s okay. The fact that you list above you wanted to change it is completely fine. Thank you!

          What type of peaches did you use?

          Best Kitchen Wishes!

          Reply
    2. CRS

      Wow! You gave her one star? 🤔😟…… This recipe has been made by hundreds of people over several generations, and rated one of the best!
      “Tartness” has NOTHING to do with the recipe…..but In fact, your fruit!!
      Really sad, since that rating cannot be changed. 😟
      Wonder if you could just delete your entire post?

      Reply
      1. TKWAdmin

        Thank you hon for your kind words! You’re right. Tartness is entirely fruit related and has nothing to do with the recipe. As for deleting the post, it’s okay. I accept the good with the bad. I use it as a form of educating myself and others. It’s all good 🙂

        Best Kitchen Wishes!

        Reply

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