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Home » Canning 2 » Peach Pie Filling

Peach Pie Filling

Published: Sep 7, 2015 · Modified: Jun 3, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Homemade Peach Pie Filling via flouronmyface.com

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.

Disclosure: Product links are affiliate links. If you click on an Amazon store link I will earn a small commission.

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.

Homemade Peach Pie Filling recipe made with Clear Jel via flouronmyface.com

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
  • ⅛ cup ClearJel Cook type thickener (affiliate link)
  • ¾ cup water
  • ¼ 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

Arlene Mobley - Flour On My Face
Easy Homemade Peach Pie Filling is a very easy canning recipe to make with with ClearJel. When the peaches are in season make a batch and have peach pie filling on hand all year long.
5 from 1 vote
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Prep Time 30 mins
Cook Time 33 mins
Hot Water Bath 30 mins
Total Time 1 hr 33 mins
Course DIY
Cuisine American
Servings 24 Servings
Calories 45 kcal

Ingredients  

  • 4 cups fresh sliced peaches peeled and pitted
  • 1 cup granulated sugar
  • ⅛ cup ClearJel Cook Type thickener (link in notes)
  • ¾ cup water
  • ¼ cup bottled lemon juice
  • Ball Canning Fruit Fresh Produce Protector
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Instructions 

  • Prepare jars following safe canning practices.
  • 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.
  • Whisk the Clear Jel and sugar together in a large pot.
  • Add the water and lemon juice to the pot.
  • Bring this mixture to a quick boil and cook one minute.
  • Remove pot from the heat and stir well. Mixture will be very thick.
  • Fold peaches into the mixture and return to the stove. Cook 3 minutes, stirring constantly.
  • Immediately fill hot jars with the hot peach pie filling, leaving 1 inch of headspace
  • Remove any air bubbles and place the flat jar lid and band on jar.
  • Process in a hot water bath for 30 minutes.
  • 3 Pint Jars

Recipe Expert Tips

  • The easiest way to buy ClearJel is to order it from Amazon. (affiliate link).
  • Keep fresh peaches from browning by using Fruit Fresh Produce Protector. (affiliate link).
  • Recipe makes 3 pint jars. One jar will fill a 9 inch deep dish pie crust.
  • Make a peach slab pie with the filling.

Nutrition

Serving: 1Serving | Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

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

Canning and preserving recipes via flouronmyface.com

 

 

 

 

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Kathie Bender

    August 31, 2017 at 9:04 pm

    Just finished canning 2 batches of Peach Pie Filling using a recipe I found a few years ago...it was from BALL and it also uses Clear-Jel cooking starch. One thing I like about it is that it makes 7-8 pints per batch, and as my niece has 2 peach trees, we have an abundance of tree-ripened peaches. It actually is for apple pie filling, but it works just as well for peaches.

    I just found your site recently and I am loving it!!! My niece also has blackberries and I was soooo excited to see your blackberry jam recipe...it will be my next project! Thank you so much for all the new recipes I have saved.

    Reply
    • Arlene Mobley

      September 02, 2017 at 10:22 pm

      Kathie

      You are so lucky to have fresh tree ripened peaches. I'm jealous! I haven't had fresh picked blackberries since I lived in Georgia over 20 years ago! So glad you are enjoying the site and canning recipes. I have canned more this year than ever! I made cherry cobbler/pie filling this year. It turned out wonderful!

      Reply
  2. gail

    September 15, 2015 at 9:07 am

    more of a question than a comment, can I freeze this instead of jarring?

    Reply
    • Arlene Mobley

      September 15, 2015 at 3:03 pm

      Gail

      I am really not sure.I've never froze pie filling. But since you can buy frozen pies at the store I would say yes you could freeze it. You could probably freeze it in a frozen pie shell then pop it in the oven when you want a peach pie without the extra work.

      Reply
  3. Johlene@FlavoursandFrosting

    September 08, 2015 at 4:45 am

    I've never used clear jel before... never even heard of it.. Now I'm intrigued ! 🙂

    Reply
    • Arlene Mobley

      September 08, 2015 at 11:34 pm

      Johlene

      Neither had I. It really does make a bteer pie filling than cornstarch.

      Reply
  4. Virginia

    September 07, 2015 at 5:19 pm

    I copied your recipe for peach pie filling for 3 pints. You use clear jel powder but you put cook do you mean 1/8 cup clear jel.powder?

    Reply
    • Arlene Mobley

      September 08, 2015 at 11:33 pm

      Virginia

      There are two types of clear jel. I used the clear jel that needs to be cooked. This is the link to the exact brand I of Clear Jel I used.

      Reply
      • Virginia

        September 15, 2015 at 10:08 am

        Thanks for your reply, I will order from the link you offered. I did not know there was a clear jel that had to be cooked.

      • Arlene Mobley

        September 15, 2015 at 3:14 pm

        Virginia

        You are very welcome!

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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