Peach Pie Filling


Quantity: 7 quarts

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.

Jar size: Quart


6 quarts sliced fresh peaches

7 cups granulated sugar

2 cups + 3 tablespoons Clear Jel

5 1/4 cups cold water

1 teaspoon cinnamon (optional)

1 teaspoon almond extract (optional)

1 3/4 cups bottled lemon juice


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick.

3. Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning.

4. Place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.

5. Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle.

6. Stir and cook over medium high heat until mixture thickens and begins to bubble.

7. Add lemon juice and boil sauce 1 minute more, stirring constantly.

8. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1 inch head-space.

9. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

10. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft


Pints or Quarts

30 min

35 min

40 min

45 min

Source: National Center for Home Food Preservation