Peach Pie Filling
- 6 quarts peaches
- 7 cups granulated sugar
- 2 cups plus 3 tablespoons Clear Jel®
- 5 1/4 cups cold water
- 1 teaspoon cinnamon
- 1 3/4 cups bottled lemon juice
- 1 teaspoon almond extract (optional)
Adapted from clemson.edu
Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30 to 60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices ½-inch thick. To prevent browning, place slices in 1 gallon of water containing 1 teaspoon or 3,000 mg of ascorbic acid (crushed vitamin C tablets may be used). Drain. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch for 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.
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 and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1-inch headspace. Remove air bubbles, wipe jar rims with a dampened clean paper towel and adjust lids. Process immediately in a boiling water bath for 30 minutes for pints or quarts.