Peach Pie Filling

 

Peach Pie Filling

After making the Peach Jalapeno Jam, I started on some Peach Pie Filling. I’ve never canned peach pie filling so I found a recipe that looked delish. And it was a winner!

I filled a couple of the bottles too full, so I used those to make a peach crisp that was divine! I’m more of a crisp person. Pies just take too long and I haven’t perfected pie crust yet.

Peach Pie Filling

Ingredients

  • 6 qts sliced peaches (7-8 lbs)
  • 7 C sugar
  • 2 C plus 3 T ClearJel
  • 5 1/4 C cold water
  • 1 t cinnamon
  • 1 3/4 C lemon juice
  • Fruit Fresh

Instructions

Remove skin from peaches. Put them in boiling water for 30 seconds, then into ice cold water. Skins will slide right off.

Slice peaches. Put them in a bowl with Fruit Fresh to keep them from browning.

Combine water, sugar, ClearJel, and cinnamon in a large pot.

Stir and cook over medium high heat until mixture thickens and begins to bubble.

Add lemon juice and boil for 1 minute, stirring constantly.

Add peach slices and cook for 3 minutes.

Put into jars leaving 1″ of head space.

Process in water bath for 30 minutes.

Peach Pie Filling

This is a great way to have fresh peach pie filling all year round.
Course: Dessert
Cuisine: American
Keyword: canning, crisp, peaches, pie

Ingredients

  • 6 qts sliced peaches 7-8 lbs
  • 7 C sugar
  • 2 C plus 3 T ClearJel
  • 5 1/4 C cold water
  • 1 t cinnamon
  • 1 3/4 C lemon juice
  • Fruit Fresh

Instructions

  • Remove skin from peaches. Put them in boiling water for 30 seconds, then into ice cold water. Skins will slide right off.
  • Slice peaches. Put them in a bowl with Fruit Fresh to keep them from browning.
  • Combine water, sugar, ClearJel, and cinnamon in a large pot.
  • Stir and cook over medium high heat until mixture thickens and begins to bubble.
  • Add lemon juice and boil for 1 minute, stirring constantly.
  • Add peach slices and cook for 3 minutes.
  • Put into jars leaving 1″ of head space.
  • Process in water bath for 30 minutes.

Comments

Post a Comment

Popular posts from this blog

Banana Bread (Loaves or Muffins)

Image
  Banana Bread (Loaves or Muffins) This Banana Bread recipe can be made into loaves or muffins. I made muffins and added a delicious crumble topping. The crumble definitely takes them to another level of yumminess! Banana Bread Ingredients 1 C mashed bananas 1 C sugar 1/2 C butter 1 egg 1/4 C water 2 C flour 1/4 t salt 1 t baking soda Crumble Topping 1/2 C flour 1/2 C brown sugar 1/4 C butter, cold Instructions Cream bananas, sugar, and butter. Add the rest of the ingredients and mix well. Pour into pans. Loaf pans – Bake at 350 for 1 hour. Muffin pans – Bake at 425 for 8 minutes. Do not open oven. Reduce heat to 350 and bake for 7-8 more minutes. Mini muffin pans – Bake at 350 for 12-14 minutes. Crumble Topping Stir flour and brown sugar together with a fork. Cut cold butter into mix with a pastry cutter and mixture resembles coarse crumbs. Sprinkle crumble topping evenly over muffins and bake. Banana Bread This Banana Bread recipe can be made into loafs or muffins. I made muffins...
Read more

Overnight Baked French Toast Muffins

Image
  Overnight Baked French Toast Muffins This year I made the  Overnight Baked French Toast  in muffin tins. They were a huge hit! Same yummy recipe, but… No middle pieces. No fighting for the edge pieces cuz everyone got an edge! The recipe makes 24 Overnight Baked French Toast Muffins. Don’t forget to make the  Buttermilk Syrup ! Overnight Baked French Toast Muffins Ingredients 8 eggs 2 C half and half 1 C milk 6 T brown sugar 1 1/2 t cinnamon 1/2 t salt 1 T vanilla extract 1 lb loaf of French bread Topping 4 T packed brown sugar 4 T white sugar 1/2 t cinnamon 1/4 t ground nutmeg 2 T cold butter Toppings butter syrup powdered sugar berries whipped cream Instructions Whisk eggs in large mixing bowl. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside. Cut bread into 1 inch chunks and add to mixture in large bowl. Stir and make sure bread pieces are completely covered in egg mixture. Cover and place in fridge until morning. To make t...
Read more

Buttermilk Syrup

Image
  Buttermilk Syrup This Buttermilk Syrup is a family favorite. I do not like maple, so when I discovered this, it was a game changer for me! Try it on the  Overnight Baked French Toast  or  Muffins . You won’t regret it! Also stores great in the fridge for future use. Buttermilk Syrup Ingredients 1 C sugar 1/2 C buttermilk 1/2 C butter 1 t vanilla 1 t baking soda Instructions Combine sugar, buttermilk, and butter in a large saucepan. Bring to a boil, stirring often. Reduce heat and simmer for 7 minutes. Take off heat and add vanilla and baking soda. Baking soda will cause it to foam and increase in volume. Continue stirring and it will decrease and turn syrupy. Buttermilk Syrup This Buttermilk Syrup is a family favorite. I do not like maple, so when I discovered this, it was a game changer for me! Course:  Breakfast Cuisine:  American Keyword:  buttermilk syrup, christmas, french toast, pancakes, syrup Ingredients 1   C   sugar 1/2   C ...
Read more