Description

Homemade Canned Peach Pie Filling is a delightful way to enjoy the sweet, sun-kissed flavors of summer peaches all year round. This simple recipe combines ripe peaches with a thick, sugary base, making it an ideal filling for pies, cobblers, or as a topping for desserts like ice cream and yogurt. With just a few easy steps, you can create jars of this delicious peach preserve that not only enhance your baking but also make thoughtful gifts for loved ones. Whether you’re preparing for a family gathering or satisfying your own sweet tooth, this canned peach pie filling is bound to impress.

Ingredients

Scale

6 quarts fresh peaches (peeled, pitted, 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

Sterilize and keep warm 4–5 quart-size canning jars.
Blanch peaches in boiling water for 30–60 seconds, then transfer to an ice bath. Peel, pit, and slice the peaches.
Boil sliced peaches in batches for 1 minute; drain and keep warm.
In a large pot, whisk together sugar and clear jel. Gradually stir in cold water and peach juice. Cook over medium-high heat until thickened.
Add bottled lemon juice and spices; boil for 1 minute.
Gently fold in warm peaches and bring back to a gentle boil.
Ladle hot filling into jars leaving about 1-inch headspace; seal with lids.
Process jars in boiling water bath for 30 minutes; cool undisturbed for 12–24 hours.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1/2 cup (120g)
Calories: 210
Sugar: 48g
Sodium: 10mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: <1g
Cholesterol: 0mg

Keywords: Use ripe peaches for the best flavor. Ensure proper acidity by using bottled lemon juice. Adjust thickness by adding more clear jel if desired.