Peach Pie Filling
From Ball Fresh Preserver, The Country Chic Cottage
Makes 3 quarts
Ingredients:
- About 12 ripe peaches
- Water
- ¼ cup Lemon juice or Ball
Fruit Fresh Produce Protector
- 3 cups granulated sugar
- ½ cup ClearJel (starch used for
preserving)
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 cups water
- ¼ cup lemon juice
Directions:
1. Keep jars, bands, and lids warm. Prepare water bath canner.
2. Bring water to a simmer in a large sauce pot. Add whole peaches for 1 to 2 minutes.
3. Remove peaches and add immediately to 4 cups ice water with ¼ cup lemon juice (or use Ball Fruit Fresh Product Produce Protector according to instructions).
4. Peel should easily come off of peaches. Add peeled peach back into ice water.
5. Once all peaches are peeled, slice and remove pit. Add back into treated water.
6. Combine sugar, ClearJel, cinnamon, nutmeg, and 3 cups water in a large sauce pan. Stir constantly over medium heat until the mixture thickens and begins to bubble.
7. Add ¼ cup lemon juice and cook 1 minute stirring constantly. Remove from heat.
8. Remove peach slices from water and add to hot mixture. Stir to combine. Heat until peaches are heated through.
9. Ladle into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Add band and lid. Place jar in boiling water canner. Repeat until all jars are filled.
10. Process jars for 30 minutes (adjust for altitude). Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars and allow to cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in center.