Description
Homemade Canned Peach Pie Filling is a delightful way to capture the essence of summer peaches, allowing you to enjoy their sweet and juicy flavor year-round. This easy recipe employs a simple water bath canning method, ensuring that you can savor this luscious filling in pies, cobblers, or as a topping for desserts like ice cream and pancakes. With its thick, silky texture and customizable spice blend, this peach pie filling is perfect for any occasion. Plus, it boasts a long shelf life, letting you relish those summer vibes even in the colder months.
Ingredients
Scale
- 6 quarts fresh peaches (peeled, pitted, sliced)
- 7 cups granulated sugar
- 2 cups cold water
- 1¾ cups clear jel (cook-type)
- 5¼ cups peach juice or water
- ½ cup bottled lemon juice
- Optional: 1½ tsp ground cinnamon
- Optional: ½ tsp ground nutmeg
Instructions
- Prepare jars by washing and sterilizing them; keep warm.
- Blanch peaches in boiling water for 30–60 seconds; transfer to an ice bath.
- Peel, pit, and slice peaches. Soak slices in water with lemon juice to prevent browning.
- Boil sliced peaches for about 1 minute in batches; drain and keep warm.
- In a large pot, whisk together sugar and clear jel. Slowly stir in cold water and peach juice; cook while stirring until thickened.
- Add lemon juice and spices; boil for about 1 minute.
- Gently fold in warm peach slices. Return mixture to a boil while stirring.
- Ladle hot filling into warm jars, leaving 1 inch of headspace.
- Process jars in boiling water bath for about 30 minutes.
- Let jars cool undisturbed for 12–24 hours before storing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 150
- Sugar: 32g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg