Print

Peach Pie Filling

Yield: 7 x 1 litre jars (US quart)

Course Dessert
Cuisine American
Keyword Peaches, Pie Filling
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 7 1 litre jars (US quart)
Calories 398 kcal

Ingredients

  • 4.5 kg peaches (Slices. 24 cups of peach slices / 6 quarts. 10 lbs. Measurements after prep.See notes)
  • 250 g Clearjel ( 2 1/4 cups / 8 oz in weight)
  • 1.75 kg sugar (white. 7 cups / 56 oz)
  • 1 1/4 litres water (5 1/4 cups / 42 oz)
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon almond extract (optional)
  • 400 ml lemon juice (bottled. 1 3/4 cups / 14 oz)
Metric - US Customary

Instructions

  1. Prep the peaches (peel and pit). Slice no more than 1 cm (1/2 inch) thick. Set aside in a large bowl or pot of water with some lemon juice or ascorbic acid in it to prevent discolouring.
  2. In a large pot, mix together the Clearjel, cinnamon, sugar, almond extract if using, and water. Set aside.

  3. Boil a large pot of water (4 litres / quarts). Add about 500 g / 4 cups / 1 lb of peach slices at a time to the boiling water. When the water returns to the boil after adding the peaches, time 1 minute, then remove the peaches with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.
  4. Repeat for all peach slices.
  5. Put the Clearjel mixture pot on to cook over medium high-heat.
  6. When it starts to thicken, which will be very soon, add the lemon juice.
  7. Cook for 1 minute.
  8. Add drained peach slices, then cook for 3 more minutes, then remove from heat.
  9. Ladle pie filling into half-litre (1 US pint) or 1 litre (1 US quart) jars.
  10. Leave 3 cm (1 1/4 inch) headspace (some experts advise even more headspace, such as 3.5 cm / 1.5 inches, is even better.)

  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process either size jar for 30 minutes; increase time as needed for your altitude. See chart below.