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.
Vicky Bell says
I LOVE LOVE LOVE this recipe! Thank you!
Rikki L. Butler says
Would this recipe work with Certo liquid pectin?
TKWAdmin says
Hi Rikki,
I’m not familiar with that brand, sorry. I’ve only ever used Clear Jel.
Best Kitchen Wishes!
Kristi says
Is there much difference using peach juice rather than water? Can you buy peach juice at the grocery store?
TKWAdmin says
Hi Kristi,
Yes you can buy pure peach juice in some stores but make sure it’s not like peach cocktail. The only difference is it will add a more ‘peachy’ taste to the pie filling that is most notable in the ‘jel’ filling part.
Best Kitchen Wishes!
Kristi says
Is ultra gel the same as Clear Jel?
TKWAdmin says
Hi Kristi,
I’ve never even heard of it. It may work but the beauty of Clear Jel is that it’s clear when it sets.
Best Kitchen Wishes!
Marita says
After I reduced the lemon juice down to 6 tbsp for 7 quarts of pie filling.
I made the recipe as written with 1 3/4 cups lemon juice for 7 quarts of peach pie filling. It made the peach pie filling taste like lemon pie! What a waste of great peaches!
TKWAdmin says
Hi Marita,
Sorry it was too lemony for you but this is the standard measurement on 7 quarts of peach pie filling. 6 quarts of fresh peaches = ~8 pounds of peaches with the 7 cups of sugar. As I mentioned to someone else the lemon juice isn’t there for flavoring but rather to balance out the pH level. This is what affects how the pie filling will set. In a nutshell the lemon juice lowers the pH which neutralizes the negative charges on the strands of pectin. The Kitchn did a full article on it – https://www.thekitchn.com/why-do-you-have-to-add-lemon-juice-when-making-jam-223840
Best Kitchen Wishes!
Kristi says
I learned that you would use half as much Ultra Gel, so 1 cup for 6 quarts peaches.
Nikki says
This is delicious. Thanks for the tip on putting an “X” on the bottom of the peaches. This was the easiest time I’ve had pealing peaches.
TKWAdmin says
Yeah! Thank you so much Nikki! And you’re most welcome for the tip!
Best Kitchen Wishes!
Terri says
About how long do you bake the pie filling in the shell? Or do you? Thanks!
TKWAdmin says
Hi Terri!
I typically bake mine (double crust) at 400F on a rimmed baking sheet (to catch spillage) for about 45-60 minutes or until the crust is golden brown.
Best Kitchen Wishes!
Ebenezersworker says
It is way too lemony!
I should have followed my thinking and cut the lemon juice in half.
TKWAdmin says
The amounts listed are pretty standard. Additionally the lemon juice isn’t there for flavoring but rather to balance out the pH level. This is what affects how the pie filling will set. In a nutshell the lemon juice lowers the pH which neutralizes the negative charges on the strands of pectin. The Kitchn did a full article on it – https://www.thekitchn.com/why-do-you-have-to-add-lemon-juice-when-making-jam-223840
Best Kitchen Wishes!
Mike McBane says
How much time in a pressure canner.
TKWAdmin says
Hi Mike,
I’ll be honest, I have no clue. I don’t use a pressure canner; just the water bath method.
Best Kitchen Wishes!