Homemade Peach Pie filling

• Produce

  • 31 cups Peach
  • 6 3/4 cups Water or peach, juice

• Condiments

  • 2 1/4 cup Lemon juice

• Baking & Spices

  • 1 1/4 tsp Cinnamon
  • 9 cup Sugar

• Other

  • 1 2 cup clearjel plus 2 tbl
  • 2 cups ClearJel plus 3 tbl
  • 7 qt jars/lids rings
  • Plus an additional 1/4 cup lemon juice or Fruit-Fresh pectin

Found on thekitchenwhisperer.net

Description

Ingredients

• 7 cups sliced peaches
• 2 cup sugar
• 1/2 cup ClearJel plus 2 tbl
• 1 1/2 cups cold water or peach juice
• 1/4 tsp cinnamon
• 1/2 cup lemon juice
• 2 qt jars/lids/rings
• 6 qts of sliced peaches
• 7 cups sugar
• 2 cups ClearJel plus 3 tbl
• 5 1/4 cups cold water or peach juice
• 1 tsp cinnamon
• 1 3/4 cup lemon juice
• 7 qt jars/lids rings
• Plus an additional 1/4 cup lemon juice or Fruit-Fresh pectin

Directions

• Make an ‘X’ in the bottom of each peach.
• Place into boiling water for 30-60 seconds
• Remove and place into ice cold water
• Remove skins
• Cut up the peaches
• To keep from turning brown mix in 1/4 cup lemon juice or Fruit-Fresh pectin. Stir to coat.
• Combine the water, sugar, ClearJel and cinnamon in large pot.
• Stir and cook over medium high heat until the mixture thickens and begins to bubble.
• Add the lemon juice and boil the sauce for 1 minute more, stirring constantly.
• Add in the drained peach slices and cook for 3 minutes.
• Fill the jars within ¾”-1” from the top.
• Put the filled jars in the canner and keep them covered with at least 1” of water.
• Boil for 30 minutes.

Nutrition