Canned Peach Pie Filling

The fresh, spicy flavor of this peach pie filling is unbeatable.  It is wonderful in cobblers or on pancakes or waffles.  This recipe calls for Clear Jel rather than cornstarch for thickening.  Clear Jel is a modified corn starch that keeps your syrup clearer and thickens really nicely.  Remember that it always needs to be mixed with the sugar in a recipe before adding liquid to avoid clumping.

CANNED PEACH PIE FILLING

Ingredients for 1 Quart:

 3 1/2 C. sliced fresh peaches

1 C. granulated sugar

1/4 C. + 1 Tbsp. Clear Jel

1/4 tsp. cinnamon

1/8 tsp. cloves

1/8 tsp. almond extract

3/4 C. cold water (or peach juice)

1/4 C. bottled lemon juice

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Ingredients for 7 Quarts:

 6 quarts sliced fresh peaches

7 C. granulated sugar

2 C. + 3 Tbsp. Clear Jel

2 tsp. cinnamon

1/2 tsp. cloves

1 tsp. almond extract

5 1/4 C. cold water (or peach juice)

1 3/4 C. bottled lemon juice

Heat jars, lids and rings in boiling water or oven.  Prepare a bowl of water with Fruit Fresh (citric acid) per package directions, and keep sliced peaches in it until ready to add to sauce.  For sauce, combine sugar, Clear Jel, cinnamon, and cloves in large saucepan and mix well.  Combine water and almond extract and slowly stir into sugar mixture.  Cook and stir over medium high heat until mixture thickens and begins to bubble.  Add the lemon juice and boil the sauce for 1 more minute, stirring constantly.

Gently, add in the drained sliced peaches and continue to heat mixture for 3 more minutes. Fill hot quart jars, leaving 3/4-1″ of headspace, wipe clean and apply secure lids and rings.  Process jars in hot water bath for 30 minutes.