Aug 24 2012

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.

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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

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Instructions

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
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 a 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 1” from the top. Put the filled jars in the canner and cover them with at least 1” water.
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.

Make it a meal!

Pairs Perfectly With:

299 responses

Terre

September 1, 2019

I make this recipe every year!! I use peach or mango juice in place of water…it is amazing!! My daughter has peach pie instead of birthday cake so I can her a batch as well.
I always have a peach pie or crisp waiting on the shelf to be baked. This is the most delicious ever!!
Thank you for sharing!!

Reply
Carol

August 20, 2019

I can’t wait to try this, but when it comes time to make the pie, does the quart make one or two pies?

Reply
Granmarie

August 19, 2019

As written too much sauce to fruit ratio and too much lemon.

Reply
1. Mama Lou
  
  August 19, 2019
  
  I have to disagree. I’ve made this a dozen times and it’s perfect each and every time.
  
  Reply
Danielle Liddick

August 16, 2019

I made peach pie filling last year and all of the jars were much too sour. The lemon juice, I felt, ruined the whole batch. Can I use citric acid instead?

Reply
1. TKWAdmin
  
  August 17, 2019
  
  Lemon juice is for more a chemical balance than flavor so much. I’ve not used citric acid.
  
  Best Kitchen Wishes!
  
  Reply
Debbie Miller

August 12, 2019

Yes, but are you suppose to put the jars in boiling water bath, return to boil for 30 minutes? Or statr in cold water bath?

Reply
1. Tammy
  
  August 14, 2019
  
  for any canning you need to use warm or hot jars. The reason is because your food going in is hot. You dont want your jars to crack due to hot contents going into a cold water bath. Not only would you lose a lot of food but you could get a false seal which can be deadly. On vegetables and meat with a false seal will kill you.
  
  Reply
Terri

August 6, 2019

This was my first time to EVER make peach pie filling. I was not disappointed! Next time I’ll use just a little less lemon juice as it seemed a little too tart, but I am very impressed with the finished product!

Reply
Joanne Watts

July 20, 2019

It’s canning now! The thickened sauce tastes wonderful! Can you save extra for later? and I didn’t use that much lemon juice, it seems excessive. I haven’t made a pie yet, maybe when I’m done canning! I used peach juice since these were extra juicy peaches, I think that made the sauce thicker. I already had clear jel, I get it at a Mennonite store, and I used the fruit fresh .

Reply
Tammi

July 11, 2019

The best peach pie, hands down, that I have ever eaten. Thanks for a great recipe. I will be trying the apple version come apple season!

Reply
Patricia Kokes

July 10, 2019

This is concerning the issue with the peach filling spilling out after or during the canning process. I looked up additional information about the procedure. It read that after blanching and cutting up the peaches, “For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel, and if desired, cinnamon and /or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly, Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill hot jars without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed.” The added step of heating the peaches through in the boiling water before adding to the boiled mixture might keep them from spilling over. As I haven’t used this recipe and don’t know for sure if it would work but it is worth trying. I will be trying it when the fresh Colorado peaches arrive in August and update my results. Thanks for the recipe! Nothing better than peach pie when the winter’s cold arrives.

Reply
1. TKWAdmin
  
  July 10, 2019
  
  Hmmm interesting – I wonder though if boiling the peaches impacts the flavor or texture. I could see blanching to remove the skins but a full on boil is something new to me. Let me know if you do it this way and how it works out.
  
  I appreciate your investigation! Thank you!
  
  Best Kitchen Wishes!
  
  Reply
Kit

March 17, 2019

Thank you for sharing this! I have been eating the canned version so this is perfect timing as I am cutting down unhealthy snacks and habits. Perfect also for my pescatarian diet!

Reply