Peach Pie Filling in a Jar! How exciting is that! With all the fresh peaches, this is the season, and once in the jar it makes a homemade pie super quick. Or crisp. Come to think of it, I would make crisp. Because I love that crisp topping . . .
My photos were less than stellar, in fact, something was just not right so you’ll just have to drink in this one photo.
The reason all the peachies are not floating at the top of the jar is because I used Clear Jel. This was my first experience with Clear Jel, and since the recipe called for Instant Clear Jel and I believe I have regular Clear Jel I ended up with lots of mucky stuff before revising it.
I believe this recipe emphasizes the peaches and downplays the thickener, and the result tastes and looks fantastic. This makes 1 quart or two pints and is easily multiplied if you’d like to make a bigger batch.
1. Peel and slice 5 cups of peaches, dropping them into 3 cups of cool water with a teaspoon of fruit fresh or other ascorbic acid preserver ( juice of a squeezed lemon works too). When the peaches are sliced and soaked, drain and rinse and drain again.
2. In a pot, measure 3/4 cup sugar and 3 tablespoons Clear Jel. Stir well! If you’d like, use superfine baker’s sugar or castor sugar. I think this would be more important with Instant Clear Jel. I used the baker’s sugar so it would dissolve quickly. Stir in 1/4 cup of lemon juice and 1/2 cup of water. Stir well until all is combined, then heat over medium heat until the cloudy mixture turns translucent. If too thick, add a little more water.
3. Add the peaches to the bubbling mixture and heat through. This may only take a few minutes.
4. When all comes to a boil, spoon quickly into hot sterilized pints or a quart jar. I prioritize the fruit and fill in with the liquid. Process for 30 minutes at sea level and 35-40 minutes at 5000 feet.