With Clear Jel in the back seat of my car I knew that with 60 lbs of peaches this year I was definitely going to leave Las Vegas knowing that my sister had plenty of Peach Pie Filling in her pantry.
Peach Pie filling
Below is the recipe for making the pie filling, but the measurements are for making just 1 quart or making 7 quarts
- 3-1/2 cups Sliced fresh peaches
- 1 cup Granulated sugar
- 1/4+1 cup+tbsp Clear Jel®
- 3/4 cup Cold water
- 1/8 tsp Cinnamon (optional)
- 1/8 tsp Almond extract (optional)
- 1/4 cup Bottled lemon juice
- Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.
- Yield: 1 quart
- 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 1/2 inch headspace. (SB Recommended based on seepage issues) 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 30 minutes.
- Recipe from USDA Home canning
Debbie SearlesPosted on: September 17, 2019
Can you substitute brown sugar for the white sugar in this recipe?