Side Pannel
Peach Pie Filling
Peach Pie Filling
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Fruit, Pies
Ingredients List
- ----------------------------FOR 1 QUART FILLING----------------------------
- 3 1/2 c Sliced fresh peaches
- 1 c Granulated sugar
- 1/4 c Clear Jel(tm); plus...
- 1 tb Clear Jel(tm)
- 3/4 c Cold water
- 1/8 ts Cinnamon (optional)
- 1/8 ts Almond extract (opt.)
- 1/4 c Bottled lemon juice
Directions
FOR 7 QUARTS FILLING
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel(tm); plus...
3 tb Clear Jel(tm)
5 1/4 c Cold water
1 ts Cinnamon (optional)
1 ts Almond extract (opt.)
1 3/4 c Bottled lemon juice
Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High,
and other varieties of similar quality are suitable.
Yield: 1 quart or 7 quarts.
Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water
for approximately 30-60 seconds, and then place in cold water for 20
seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in
water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram
vitamin C tablets in 1 gallon of water to prevent browning. For fresh
fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 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(tm), 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 head-space. Adjust lids and process immediately.
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel(tm); plus...
3 tb Clear Jel(tm)
5 1/4 c Cold water
1 ts Cinnamon (optional)
1 ts Almond extract (opt.)
1 3/4 c Bottled lemon juice
Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High,
and other varieties of similar quality are suitable.
Yield: 1 quart or 7 quarts.
Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water
for approximately 30-60 seconds, and then place in cold water for 20
seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in
water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram
vitamin C tablets in 1 gallon of water to prevent browning. For fresh
fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 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(tm), 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 head-space. Adjust lids and process immediately.
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