Description

Homemade canned peach pie filling captures the essence of summer, allowing you to enjoy the sweet, succulent taste of fresh peaches year-round. This simple recipe combines ripe peaches with just the right blend of spices and lemon juice to create a deliciously thick filling that’s perfect for pies, cobblers, or even as a decadent topping for ice cream or pancakes. With an easy water bath canning technique, you can preserve this delightful mixture for up to a year, making it an excellent choice for any occasion. Get ready to indulge in the flavors of summer, no matter the season!

Ingredients

Scale

6 quarts fresh peaches (peeled, pitted, and sliced)
7 cups granulated sugar
2 cups cold water
1¾ cups cook-type clear jel
5¼ cups peach juice or water
½ cup bottled lemon juice
Optional: 1½ teaspoons ground cinnamon and ½ teaspoon ground nutmeg

Instructions

Sterilize 4–5 quart-size canning jars and keep them warm.
Blanch peaches in boiling water for 30–60 seconds; transfer to an ice bath. Peel, pit, and slice peaches.
Boil sliced peaches in batches for 1 minute; drain and keep warm.
In a large pot, whisk together sugar and clear jel. Add cold water and peach juice; cook over medium-high heat until thickened.
Stir in lemon juice and spices; boil for one more minute.
Fold in warm peach slices and return to a boil.
Ladle hot filling into jars, leaving 1 inch of headspace. Remove air bubbles and seal jars.
Process jars in a boiling water bath for about 30 minutes.
Cool jars undisturbed for 12–24 hours before checking seals.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1/2 cup (125g)
Calories: 150
Sugar: 34g
Sodium: 10mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: <1g
Cholesterol: 0mg

Keywords: Use ripe peaches for optimal flavor. Soak sliced peaches in lemon juice to prevent browning. Always use bottled lemon juice to maintain acidity levels necessary for safe canning.