Peach Pie Filling

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Peach Pie Filling

This summer I tried my hand at making Peach Pie Filling with Clear Jel for the first time. I didn’t know what to expect and was very pleased with the end results.

You might remember that I also made homemade cherry vanilla pie filling this summer. For the cherry vanilla pie filling I used cornstarch for the thickener.

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Wow, there is a very big difference between using cornstarch and Clear Jel for homemade pie fillings. At the time, I made the Cherry Vanilla Pie Filling I couldn’t find any Clear Jel locally and had to order a container of the cook type Clear Jel from Amazon.

I didn’t have time to wait for the Clear Jel to be shipped so I went ahead and made the Cherry Vanilla Pie Filling with what I had on hand which was cornstarch.

The difference between using cornstarch and Clear Jel as a pie filling thickener is amazing. The pie filling made with clear jel was very thick. It was so thick the first time I used it that I thought I had done something wrong and tossed the first batch and started over. Well, if you’ve ever used the cook type of clear jel you know that there was nothing wrong with my first batch and I wasted a whole lot of ingredients for nothing.

I couldn’t wait to try out my peach pie filling in a recipe but life and the new school year got the better of me and I didn’t get to use the peach pie filling until last week. I’ve made two different recipes using the peach pie filling so far and they both turned out great.

Usually when you can peach pie filling you can it by the quart. Remember I canned the Cherry Pie filling first and I did can that in quart jars. The problem with that is I wasn’t planning on making any deep dish pie recipes with the peach pie filling that I made.

I planned to make two recipes with the peach pie filling and neither one of them would require a full quart of peach pie filling. Waste not want not my grandmother always said so I wanted to can the peach pie filling in smaller portions.

So instead of making a 1 quart batch of peach pie filling I altered the recipe a tiny bit and made three pints of pie filling instead.

The first peach pie filling recipe I wanted to make was a Peach Slab Pie recipe and the second a Peach Pie Bars recipe using the base recipe I used when I made these old-fashioned Peach Almond Jam Bars last year.

I’ll be sharing those recipes soon. Keep in mind that you will need some homemade peach pie filling or canned peach pie filling to make those two recipes.

Since I’ve never made a homemade pie filling recipe with clear jel I turned to the internet and found a basic peach pie filling recipe from a trusted source. Always use canning recipes from trusted sources. We always want to make sure that we are canning with safe recipes.

Ingredients to make 3 pints

• 4 cups fresh sliced peaches, peeled and pitted
• 1 cup granulated sugar
• 1/8 cup ClearJel Cook type thickener (affiliate link)
• 3/4 cup water
• 1/4 cup bottled lemon juice
•  Ball Canning Fruit Fresh Protector affiliate link  (prevents browning)

Directions

1. Prepare jars following safe canning practices.
2. While peeling, slicing and pitting the peaches add the recommended amount of Ball Jar Citric Acid to the bowl of sliced peaches to prevent browning.
3. Whisk the ClearJel and sugar together in a large pot.
4. Add the water and lemon juice to the pot.
5. Bring this mixture to a quick boil and cook one minute.
6. Remove pot from the heat and stir well.
7. Mixture will be very thick.
8. Fold peaches into the mixture and return to the stove. Cook 3 minutes, stirring constantly.
9. Immediately fill hot jars with the hot peach pie filling, leaving 1 inch of headspace.
10. Remove any air bubbles and place the flat jar lid and band on jar.
11. Process in a hot water bath for 30 minutes.

Peach Pie Filling

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• Author: Arlene Mobley - Flour On My Face
• Prep Time: 30 mins
• Cook Time: 33 mins
• Total Time: 1 hour 3 minutes
• Yield: 3 Pints 1x

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Description

Homemade Peach Pie Filling made with Clear Jel turned out perfect every time.

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Scale 1x2x3x

Ingredients

• 4 cups fresh sliced peaches, peeled and pitted
• 1 cup granulated sugar
• 1/8 cup ClearJel Cook Type thickener (affiliate link)
• 3/4 cup water
• 1/4 cup bottled lemon juice
• Ball Canning Fruit Fresh Produce Protector  (affiliate link)

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Instructions

1. Prepare jars following safe canning practices.
2. While peeling, slicing and pitting the peaches add the recommended amount of Ball Canning Citric Acid to the bowl of sliced peaches to prevent browning.
3. Whisk the Clear Jel and sugar together in a large pot.
4. Add the water and lemon juice to the pot.
5. Bring this mixture to a quick boil and cook one minute.
6. Remove pot from the heat and stir well.
7. Mixture will be very thick.
8. Fold peaches into the mixture and return to the stove. Cook 3 minutes, stirring constantly.
9. Immediately fill hot jars with the hot peach pie filling, leaving 1 inch of headspace
10. Remove any air bubbles and place the flat jar lid and band on jar.
11. Process in a hot water bath for 30 minutes.

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• Category: Canning Recipes
• Method: Hot Water Bath Canning
• Cuisine: American

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For more canning recipes like this homemade peach pie filling recipe check out my canning recipe page.

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