Peach Pie Filling

To use now or to can

Makes 2 quarts, in this recipe you'll need to boil sanitize 2 quart mason jars with lids to have ready to fill for canning purpose. If making for "now" add the mixture to an already browned pie shell and then add top pie shell to bake for a peach pie. If making a cobbler use cobbler instructions using this recipe for filling.

Ingredients

For 2 quarts of Filling
7 cups sliced peaches
2 cup sugar
1/2 cup ClearJel plus 2 tbl
1 1/2 cups cold water or peach juice
1/4 tsp cinnamon
1/2 cup lemon juice
2 qt jars/lids/rings

Directions

Make (cut) an ‘X’ in 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 pectin. Stir to coat.
Combine the water, sugar, ClearJel and cinnamon in 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 keep them covered with at least 1” of water.
Boil for 30 minutes.

More Info

Servings / Yield: 2 quarts
Prep Time: Unspecified   /   Total Time: 1 hr 20 minutes
Category: Dessert
Keywords: peach pie filling canning