Description
Enjoy sweet summer flavors with Homemade Canned Peach Pie Filling! Learn how to preserve this delicious treat for year-round enjoyment!
Ingredients
Scale
- 6 quarts fresh peaches, peeled, pitted, and sliced
- 7 cups granulated sugar
- 2 cups cold water
- 1¾ cups clear jel (cook-type, not instant)
- 5¼ cups peach juice or water
- ½ cup bottled lemon juice
- 1½ teaspoons ground cinnamon (optional)
- ½ teaspoon ground nutmeg (optional)
Instructions
- Sterilize 4–5 quart-size canning jars and keep them warm.
- Blanch peaches in boiling water for 30–60 seconds, then transfer to an ice bath. Peel, pit, and slice peaches; soak in lemon juice diluted water.
- Boil peach slices in batches for about 1 minute; drain and keep warm.
- In a large pot, whisk together sugar and clear jel. Gradually stir in cold water and peach juice; cook over medium-high heat until thickened.
- Add lemon juice, cinnamon, and nutmeg; boil for 1 minute.
- Gently fold in warm peach slices; return to a gentle boil while stirring.
- Fill prepared jars with hot filling, leaving 1 inch of headspace. Remove air bubbles and seal jars.
- Process jars in a boiling water bath for about 30 minutes; adjust for altitude if necessary.
- Let jars cool undisturbed for 12–24 hours before checking seals and storing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 43g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Use ripe peaches for the best flavor. Always use bottled lemon juice to maintain proper acidity levels for safe canning. Adjust spices to suit your taste preferences.