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. Raiko

    Wow! This is what I’ve been looking for. I’m so glad I found it. Can I add mangoes in the jar too? Peach mango version. Haha

    Reply
    1. TKWAdmin

      You could try it with mangos. I’ve personally not tried it but it sounds awesome!

      Best Kitchen Wishes!

      Reply
      1. Gretchen

        I have never used Clear Jel so am I reading this correctly that you put 2+ cups of the dry powder into the liquid for the 7 quart recipe? Just spent two hours readying my peaches so don’t want to mess the recipe up! Thank you!

        Reply
        1. TKWAdmin

          Hi Gretchen,

          Yes, that’s the recipe my family has been using for generations. Make sure it’s not Instant Clear Jel and that you’re using the cooking Clear Jel. There is a HUGE difference. Also taste your peaches. If they are really sweet you can cut back on the sugar.

          Best Kitchen Wishes!

          Reply
  2. Michelle

    My filling turned out ridiculously sweet 🙁 and I even cut down the sugar to 6 cups. What did I do wrong? Is there anyway to save these and make them less sweet?? I used an entire case of Palisade peaches…I’d hate for ALL this to go to waste!!

    Also, at least 3 of my jars wouldn’t seal no matter what I did (emptying some filling out, cleaning the rim/changing sealing ring, re-processing)…did I do something wrong?

    Reply
    1. TKWAdmin

      Hi Michelle,

      The amount of sugar with the lemon juice is actually calculated that way for reason due to how chemistry works (I had to google it to understand how lemon juice affects things like this). This recipe I’ve been making since I was little and my Mom since she was little. I’m thinking it had to due with how naturally sweet the peaches were to begin with. The only thing I can think of to save it is to add more acid (lemon).

      As for the jars not sealing I’ve had that happen more a bunch of times in my life whether I’m making filling, apple sauce or even spaghetti sauce. It had to do with the actual seal, not how clean the jars where. The seals themselves were bad.

      Best Kitchen Wishes!

      Reply
  3. Heather feather

    There are two different kinds of clear jel. The cooking or regular kind works best in canning recipes because it can handle the higher temperatures, keep the clear filling appearance ie: not turn cloudy, and not separate after canned which increases shelf life. The instant clear jel is better in making fresh pie filling you will eat immediately or in freezer jam, ice cream, puddings, gravies, etc, and does not necessarily require heating to thicken. So this recipe would use the regular clear jel…NOT the instant. Clear jel in general is superior to regular cornstarch, its modified to thicken faster and have better shelf life in canning.

    Reply
    1. TKWAdmin

      Thank you so much Heather for your explanation! I’ve never seen or heard of Instant Clear Jel until someone a while back asked about it. Very detailed response – thank you!!!

      Best Kitchen Wishes!

      Reply
  4. Vicky Bell

    I LOVE LOVE LOVE this recipe! Thank you!

    Reply
  5. Rikki L. Butler

    Would this recipe work with Certo liquid pectin?

    Reply
    1. TKWAdmin

      Hi Rikki,

      I’m not familiar with that brand, sorry. I’ve only ever used Clear Jel.

      Best Kitchen Wishes!

      Reply
  6. Kristi

    Is there much difference using peach juice rather than water? Can you buy peach juice at the grocery store?

    Reply
    1. TKWAdmin

      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!

      Reply
  7. Kristi

    Is ultra gel the same as Clear Jel?

    Reply
    1. TKWAdmin

      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!

      Reply
  8. Marita

    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!

    Reply
    1. TKWAdmin

      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!

      Reply
    2. Kristi

      I learned that you would use half as much Ultra Gel, so 1 cup for 6 quarts peaches.

      Reply
  9. Nikki

    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.

    Reply
    1. TKWAdmin

      Yeah! Thank you so much Nikki! And you’re most welcome for the tip!

      Best Kitchen Wishes!

      Reply
  10. Terri

    About how long do you bake the pie filling in the shell? Or do you? Thanks!

    Reply
    1. TKWAdmin

      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!

      Reply

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