Peach Pie Filling

In on January 19, 2016 with No Comments
Fresh peaches off our trees turned into delicious pie filling, making it easy to make pies and cobblers whenever the mood strikes.

Info

Time 45 minutes
Difficulty Intermediate
Servings 7

Ingredients

peach pie filling 2

6 quarts sliced peaches
7 cups sugar
2 cups plus 3 tablespoons ClearJel
5 1/4 cups cold water
1 teaspoon cinnamon
1 3/4 cup lemon juice
Additional 1/4 cup lemon juice or Fruit Fresh pectin

Place peaches in boiling water for 30 to 60 seconds. Remove and place in ice cold water. Remove skins and pits, and slice peaches. To keep peaches from turning brown, mix in 1/4 cup lemon juice or Fruit Fresh pectin.

Combine water, sugar, ClearJel and cinnamon in a large stockpot. Stir and cook over medium-high heat until the mixture thickens and begins to bubble.

Add the 1 3/4 cup lemon juice, and boil the sauce for an additional minute, stirring constantly.

Add the sliced, drained peaches, and cook for 3 additional minutes.

Fill quart jars within 1 inch of the top. Place filled jars in a boiling water canner, and keep them covered with at least 1 inch of water. Process for 30 minutes.