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.

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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.


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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. Virginia Wagner

    This is my second year using this recipe. Water bathing as I write this. It is delicious! I gave 2 jars away last year and both recipients asked for the recipe. Plan to use this recipe every summer! Peach Pie is such a glorious treat in the Winter!
    Thank you so much for sharing!

    Reply
    1. TKWAdmin

      Hi Virginia!

      Thank you so much! I love this recipe too. It’s just so easy and you’re right, it makes amazing gifts. Those types of gifts are my favorite ones!

      Best Kitchen Wishes!

      Reply
  2. Sharon

    should the juice be thick in the jars? Mine is runny…

    Reply
    1. TKWAdmin

      Hi Sharon!

      If it’s runny then it wasn’t cooked long enough (step 8). This could occur due to your peaches being more ripe than some thus being more juicy. That will cause more liquid and a thinner juice. Just cook it a bit longer til it thickens (it should coat the back of a spoon and bubble).

      Best Kitchen Wishes!

      Reply
  3. Anna

    Yours is the first recipe I have tried with peach pie filling and my mother had me can some for her too because she loves it so much! 🙂 Thank you for the recipe! Also was curious to see if you’ve tried this recipe with apples? Just curious.

    Reply
    1. TKWAdmin

      Hi Anna!

      Yeah I’m so happy you loved it so much! Man I wish I could implement a search functionality in the comments as I gave the apple pie recipe. But here ya go:

      Apple Pie Filling for canning –

      6 quarts of cut apples, peeled
      3 cups of sugar
      1 cup Clear-Jel
      5 cups apple juice (natural, not the fake stuff)
      3/4 cup lemon juice
      1 Tbl cinnamon
      2 1/2 cups water
      now if you like you can add apple pie spice to mix (1 Tbl or go with 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger)

      1. Blanche the apples in a huge pot of boiling water for 1 minute. Meaning put the apples in, then once it returns to a boil, time it for 1 minute.
      2. Drain and put in a covered bowl (I tend to drizzle a little lemon juice on the apples to prevent browning.
      3. In a large pot add in the water, apple juice, spices, clear jel and lemon juice.
      4. Bring to a boil over medium heat (while stirring) and boil for 1 minute. You want it thick but watch as it’ll thicken really fast. If it’s too thick, add a bit more apple juice.
      5. At this point remove from the heat, stir in the apples and ladle into your clean jars. The mixture will be thick so you won’t be able to pour it in.
      6. Process per the water batch instructions above.

      Best Kitchen Wishes!

      Reply
  4. Marie B

    This looks lovely. Do you know if you can freeze it rather than can it? Thanks marie from Canada

    Reply
    1. TKWAdmin

      Hi Marie!

      I’ve never tried it but I don’t see why not.

      Best Kitchen Wishes!

      Reply
      1. marie b

        I’m trying this recipe now. I can’t believe how nervous I am. If I pack them in pint jars, do I still water bath them for the same amount of time.

        Reply
        1. TKWAdmin

          Hey Marie!

          I’m thinking just reduce the time by 5 minutes. And don’t be nervous; you got this!

          Best Kitchen Wishes!

          Reply
          1. Marie B

            I thought my other message came thru. They turned out lovely all I want to do is look at them. Too pretty to open. Thanks for a lovely site.

            Reply
            1. TKWAdmin

              It did, I was just making sure I responded to all messages. I’m so happy they turned out!

              And thank you so much for such kind words!

              Best Kitchen Wishes!

              Reply
    2. MONTY

      I froze a few quarts in waxed paper lined glass pie pans, then put each frozen peach pie shape in an 11″ FoodSaver bag and vacuum sealed them. (I’m sure someone has a better way to do it.) Removed frozen shapes and put in pastry shell to thaw in fridge. Topped with another crust before baking on the bottom rack of the oven. Worked out okay, but bottom crust not ideal. (I always brush top crust with milk and sprinkle liberally with sugar before baking… crispy top, yum!)

      Tried traveling with frozen vacuum-packed peach pie filling in an ice chest, but they did not stay cold enough to keep their shape. Just snipped the FoodSaver bag and poured into pie crust. Turned out great!

      Think I read somewhere that someone freezes their pie fillings in gallon ziploc bags. Might be better to thaw and pour into pie crust rather than risk getting a bottom crust soggy while the frozen pie filling shape thaws in the fridge.

      Reply
  5. Suzzanne

    Hello,
    I am new to canning peaches your recipe looks delish ,now when you say place in canner covered with 1inch water and process 30 is this pressure canner or water bath method

    Reply
    1. TKWAdmin

      Hi Suzanne!

      I use the water bath method.

      Best Kitchen Wishes!

      Reply
  6. S Green

    I tried this recipe last night. I should have read the instructions on the Clear-Gel that I purchased which calls for 1/4 cup per quart of liquid which should be brought to a boil before adding the Clear Gel. Maybe notate on this recipe to see directions for the brand of Clear-Gel purchased. Also, there is a difference in Instant Clear-Gel and Clear-Gel for cooking or canning.

    Reply
  7. Carol Dower

    Have you ever used Tapioca beads instead of the Clear Jel? The beads turn clear when you make a typical tapioca pudding recipe, so unlike corn starch, it should not “cloud” up, correct? Just a thought….

    Reply
    1. TKWAdmin

      No I hadn’t. Does it have any residual taste? Great tip!

      Best Kitchen Wishes!!!

      Reply
  8. Tracie

    I tried this recipe following directions listed. We filled our wide mouth jars 1″ from top and proceeded to water bath for 30 minutes. Much to my dismay, every jar had overflowed. Recipe had too much cinnamon for peaches for our taste, think I would use nutmeg instead if doing again and way underfill the jars, tasted more suited to apples for apple pie filling.

    Reply
    1. TKWAdmin

      Hi Tracie!

      Well I’m sorry yours overfilled. I’ll be honest, I’ve been making this same recipe for decades and never had that happen.

      So a few things can cause them to overflow:
      1. Not enough headroom. As called out in this recipe you need to leave a 3/4″- 1″ gap at the top for headspace.
      2. If the jars are not covered in the water bath, the pressure will be unequal, and this can cause overflow. You need to make sure they care covered by at least 1″ of water.
      3. Improper seal – always use new seals and rings. Also ensure the jar area is complete wiped clean of any food before putting the lid and ring on.

      Oh I like the nutmeg suggestion. Great warming spice!

      Best Kitchen Wishes!

      Reply
  9. antonette

    Is the 30 minutes processing time for a 1,000 altitude?

    Reply
    1. TKWAdmin

      If that’s what it is (altitude) the Pittsburgh area then yes.

      Best Kitchen Wishes!

      Reply
  10. Missy

    This recipe was delicious!!
    I got exactly 7 quarts. Only problem was, that it too forever to do my peaches. The peaches were the kind that were not easy to get off of the seed. 1/2 was either too ripe, or not ripe enough. But I managed. I have extra clear gel bought. Would love to try apple pie filling. Do you have a recipe for it? And what is your suggestion on the kind of apple to use. Thank you!!

    Reply
    1. TKWAdmin

      Thank you so much Missy!!! Oh yeah, I’ve had peaches like that where it takes an act of God to get them off of the seed!

      In the comments above I listed my recipe for Apple Pie Filling (I just haven’t posted it on here yet). I use a mixture of apples. I like gala, honey crisp, granny smith, pink lady and golden delicious. I like a variety to be honest. I find that makes the best filling.

      Apple Pie Filling for canning –

      6 quarts of cut apples, peeled
      3 cups of sugar
      1 cup Clear-Jel
      5 cups apple juice (natural, not the fake stuff)
      3/4 cup lemon juice
      1 Tbl cinnamon
      2 1/2 cups water
      now if you like you can add apple pie spice to mix (1 Tbl or go with 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger)

      1. Blanch the apples in a huge pot of boiling water for 1 minute. Meaning put the apples in, then once it returns to a boil, time it for 1 minute.
      2. Drain and put in a covered bowl (I tend to drizzle a little lemon juice on the apples to prevent browning.
      3. In a large pot add in the water, apple juice, spices, clear jel and lemon juice.
      4. Bring to a boil over medium heat (while stirring) and boil for 1 minute. You want it thick but watch as it’ll thicken really fast. If it’s too thick, add a bit more apple juice.
      5. At this point remove from the heat, stir in the apples and ladle into your clean jars. The mixture will be thick so you won’t be able to pour it in.
      6. Process per the water batch instructions above.

      Best Kitchen Wishes!

      Reply

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