The brutal winter of 2013/14 took a toll on most of the fruit crops here in Michigan and peaches were unfortunately not spared. Thankfully I was able to find just enough Michigan peaches at a local orchard to make some pie filling and a few other peachy treats.
Usually I freeze my pie filling, but this year, thanks to Clear Jel, I was able to can it and free up some much-needed freezer space.
Peach Pie Filling
- 6 Quarts Peeled, Pitted and Sliced Fresh Peaches
- 6 Cups Sugar
- 4 Cups Water
- 1 Cup + 3 Tbsp. Clear Jel mixed in 1+ Cup of water to make a slurry
- 1 Cup Lemon Juice
Peel, pit, and slice peaches and set aside. Combine sugar, water, and Clear Jel slurry in large stock pot. Cook over medium-high heat until thick and bubbly. Add lemon juice. Boil one minute. Immediately stir in peaches.
Ladle hot peaches into hot, sterilized jars leaving a 1″ head space. Wipe rims, cover, and process in water bath for 25 minutes.
Being able to have peach pie in the middle of winter is going to be a great treat, something the entire family looks forward to. I am so happy that I was able to find even a few Michigan peaches to put up this summer, and for this I am — Simply Grateful.