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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
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


  • 4 cups fresh sliced peaches peeled and pitted
  • 1 cup granulated sugar
  • 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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  • 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


  • 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.


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
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