Rochelle’s recipe book

Homemade Peach Pie filling

2 servings



total time


7 cups sliced peaches

2 cup sugar

1/2 cup ClearJel plus 2 tablespoon

1 1/2 cups cold water or peach juice

1/4 teaspoon cinnamon

1/2 cup lemon juice

2 qt jars/lids/rings

6 qts of sliced peaches (about 7-8 pounds of peaches)

7 cups sugar

2 cups ClearJel plus 3 tablespoon

5 1/4 cups cold water or peach juice

1 teaspoon cinnamon

1 3/4 cup lemon juice

7 qt jars/lids rings

Plus an additional 1/4 cup lemon juice or Fruit-Fresh pectin


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. Stir to coat.

Combine the water, sugar, ClearJel, and cinnamon in a 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. Remove the jars and allow them to sit on the counter for 24 hours undisturbed. After 24 hours check the seals to ensure they are fully sealed. Store for up to a year or 2 in a cool, dark place.

2 servings



total time
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