Homemade Peach Pie filling
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- Yield: 2 quarts or 7 quarts
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’ 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 ¾”-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.