Description
Homemade canned peach pie filling is a delightful way to capture the essence of summer and enjoy it all year round. This sweet and spiced filling is perfect for various desserts, including pies, crisps, and cobblers. With fresh peaches as the star ingredient, combined with the right amount of sugar and spices, this recipe offers a burst of flavor in every spoonful. The water bath canning method makes preservation easy, allowing you to savor the taste of juicy peaches even in winter months.
Ingredients
Scale
- 6 quarts fresh peaches, peeled, pitted, and sliced (about 24–30 medium peaches)
- 7 cups granulated sugar
- 2 cups cold water
- 1¾ cups clear jel (cook-type, not instant)
- 5¼ cups peach juice or water (from peaches or bottled)
- ½ cup bottled lemon juice
- 1½ teaspoons ground cinnamon (optional)
- ½ teaspoon ground nutmeg (optional)
Instructions
- 1. Sterilize 4–5 quart-size canning jars and keep warm.
- 2. Blanch peaches in boiling water for 30–60 seconds, then transfer to ice bath.
- 3. Peel, pit, and slice peaches; soak slices in cold water mixed with lemon juice.
- 4. Boil peach slices in batches for about 1 minute; drain and keep warm.
- 5. In a large pot, whisk together sugar and clear jel; gradually stir in cold water and peach juice.
- 6. Cook over medium-high heat until thickened; stir in lemon juice and spices. Boil for an additional minute.
- 7. Fold in peach slices; return mixture to boil while stirring gently.
- 8. Ladle hot filling into jars, leaving 1 inch of headspace; remove air bubbles and seal jars.
- 9. Process filled jars in boiling water bath canner for 30 minutes.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 130
- Sugar: 27g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg