Peach Pie Filling
Submitted by teachingcotton on August 18, 2003 at 10:11 pm

Use only the best firm, ripe peaches for a beautiful pie filling. This makes a great pie, cobbler or crisp!

8 pounds fully ripe, firm peaches (Red Globe is a good choice)
7 cups sugar
2 cups Clear Jel
1 teaspoon ground cinnamon
½ teaspoon nutmeg
4 ½ cups water
1 ¾ cups lemon juice
1 teaspoon almond extract

Wash and peel peaches. Remove all the red fibers around the seed area for a prettier product. Cut into ½ inch slices. To prevent darkening, place the slices in ascorbic acid solution. (Do not allow it to soak in mixture for more than 20 minutes.) Drain well. Measure 24 cups of fruit.

In a very large pot, heat about 6 cups water to boiling. Add 6 cups of the peach slices; return to boiling. Boil gently for 1 minute. Using a blancher or steamer basket is best. Remove the peaches from the water and set aside in a large bowl. Cover to keep warm. Repeat with the rest of the fruit, 6 cups at a time. Drain the water from the pot.

In the same pot, combine the sugar, Clear Jel, cinnamon, and nutmeg. Stir in the 4 ½ cups water. Cook over medium high heat, stirring constantly, till mixture begins to boil. Add the lemon juice. Return to boiling, stirring constantly. Stir in the almond extract. Add the fruit quickly, stirring gently to coat.

Spoon hot fruit mixture into hot clean quart jars, leaving 1-inch headspace (make sure you leave this much because it expands). Remove air bubbles, wipe jar rims and adjust lids. Process filled jars in a water bath canner for 30 minutes. Remove jars from canner. Makes 6 quarts.