Preserved Peach Pie Filling
Makes 7 qts / Difficulty Level: 2
Recipe Source: Grandma Dee
- 6 quarts sliced fresh peaches, Redhaven, JH Hale, Elberta, Redskin
- 7 cups white sugar
- 1 cup Clear Jel®, see note below
- 5 cups or so cold water
- 1 tsp cinnamon
- 1 tsp Almond extract
- 1 ½ cups Bottled lemon juice
- Fruit Fresh®,see note
Peel peaches. To loosen skins, place peaches in boiling water for about 60 seconds, and then place in cold water for 30 seconds, the skins will now slip off.
Slice peaches a half an inch thick. Place slices in cold water; add fruit fresh about half tsp. per 1 gallon of water to prevent browning.
Place 6 cups prepared fresh peaches in 1-gallon boiling water. Boil each batch one minute after the water returns to a boil.
For the Syrup: Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice; boil sauce for one minute longer, stirring constantly. Fold in drained peach slices and continue to heat the mixture for 3 minutes.
Fill hot jars immediately to about 2 inches from the top. Remove air bubbles and adjust headspace if needed. Wipe rims clean; seal with hot sterile lids and rings; process immediately in water bath canner for 30 minutes.
-Clear Jel is a modified cornstarch that is recommended for canning because it doesn't lose its thickening powers after extended heating. Conventional corn starch starts to break down at high heat and also doesn't thicken high acid liquids well.
-Ball® Fruit-Fresh® Produce Protector prevents browning of fresh-cut produce for up to 8 hours. Just sprinkle on your freshly-cut fruit or veggies and protect the color and flavor of your signature creations.