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Homemade Canned Peach Pie Filling

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Homemade Canned Peach Pie Filling captures the sweet essence of summer peaches, allowing you to enjoy delicious desserts year-round. This easy recipe yields a rich, spiced filling perfect for pies, cobblers, and even as a topping for ice cream or pancakes. The water bath canning method ensures that your filling stays fresh and flavorful for up to a year. Using ripe peaches enhances the taste, while customizable spices like cinnamon and nutmeg allow you to tailor it to your preferences. With just a few essential ingredients and straightforward steps, this versatile peach filling is a must-have in your pantry for cozy dessert moments.

Ingredients

Scale
  • 6 quarts fresh peaches (peeled 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
  • Optional: 1½ teaspoons ground cinnamon
  • Optional: ½ teaspoon ground nutmeg

Instructions

  1. Sterilize 4–5 quart-size canning jars and keep warm.
  2. Blanch peaches in boiling water for 30–60 seconds. Cool in an ice bath, then peel, pit, and slice.
  3. Boil sliced peaches for one minute; drain and keep warm.
  4. In a large pot, whisk sugar and clear jel. Gradually stir in cold water and peach juice. Cook until thickened.
  5. Add lemon juice and spices; boil for one minute.
  6. Gently fold in warm peach slices; return mixture to a boil.
  7. Ladle hot filling into jars with an inch of headspace; remove air bubbles and seal.
  8. Process jars in boiling water bath for 30 minutes (adjust based on altitude).
  9. Let jars cool undisturbed for 12–24 hours before checking seals.

Nutrition

Find it online: https://cookingwithbrianna.com/homemade-canned-peach-pie-filling/