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
Ingredients
- 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
Instructions
- Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.
- Yield: 1 quart
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 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