During the first few days Cheryl spent so much time peeling and pitting peaches that her fingers were turning yellow. She was going back and forth about the pie filling being made but I stood firm that I wanted her to have jars that gave her the pleasure in knowing that all the work was worth it. Having 7 incredible jars of amazing flavored peach pie filling was going to happen.
The pie filling recipes are very simple but you must be prepared as the recipe will go very fast once the sugar, Clear Jel, and water become thick. I have my bottled lemon juice pre-measured in a cup, my peaches measured and in a bowl, and my spices measured ready to pour into the pot.
Cheryl loves nutmeg so I add that instead of the cinnamon and added and additional 1/8 tsp of pumpkin pie spice (which has cinnamon in it) to give it some additional flavor. The flavor going into the jars was perfect. The gel was very smooth and the peaches looked great after the water bath. Cheryl was pleasantly surprise when she saw the jars on the counter. I left all of them for her even after she kept bugging me about taking a jar or two.
Below is the recipe for making the pie filling, but the measurements are for making just 1 quart or making 7 quarts. If you want to make more than 1 quart you will just double the recipe for 2 and triple for three etc. I used half brown and half white sugar for the recipe. I also posted Joanne's jars because they are just beautiful! Thanks Joanne for letting me share! Enjoy!
1 Quart 7 Quarts
Sliced fresh peaches 3-1/2 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel® 1/4 cup + 1 tbsp 2 cups + 3 tbsp
Cold water 3/4 cup 5-1/4 cups
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract (optional) 1/8 tsp 1 tsp
Bottled lemon juice 1/4 cup 1-3/4 cups
|Joanne's Beautiful Jars of Peach Pie filling!|
Yield: 1 quart or 7 quarts.
Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. 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. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 20 minutes.
Recipe from USDA Home canning