Description
Homemade canned peach pie filling is a delightful way to savor the taste of summer all year round. This luscious filling, made from ripe peaches and warm spices, is incredibly versatile—perfect for classic peach pies, cobblers, or even as a topping for vanilla ice cream. The easy water bath canning method ensures that you can enjoy this delicious preserve long after peach season has ended.
Ingredients
Scale
- 6 quarts fresh peaches, peeled, pitted, and 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
- 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; cool in an ice bath and slice.
- Boil peach slices in batches for about 1 minute; drain well.
- In a large pot, combine sugar and clear jel; add cold water and peach juice. Cook until thickened.
- Stir in lemon juice and spices; boil for an additional minute.
- Fold in warm peach slices; return to a gentle boil.
- Fill jars with hot mixture, leaving 1 inch of headspace; seal jars.
- Process jars in a boiling water bath for approximately 30 minutes.
- Cool jars undisturbed for 12–24 hours before checking seals.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup or approx. 125g
- Calories: 202
- Sugar: 42g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg