Scald, peel and slice peaches to equal 25 cups. In a deep pot add
- 7 cups of sugar (depending on sweetness need)
- 2 cups and 3 TB clear gel
- 5 and 1/4 cups of water
- 1 and 3/4 cups lemon juice
- 1 ts cinnamon
Bring to a boil making sure all clear gel lumps are gone, stirring often. It takes about 20 minutes and will thicken quickly as it reaches boil. Add peaches and simmer 5 minutes.
Stir well, mixture will be very thick at this point.
Your jars should be prepped and heated. I put my clean jars on my heated steamer. Fill jars to one inch below top. Wipe rim and cap according to directions. Place each jar back onto steamer (or into a hot water bath) and process 30 minutes. Remove and let rest for 24 hours on a draft free counter. If for some reason your lid didn't seal, that bottle will need to be re-processed or placed in the fridge and eaten within a couple days.
Makes 7 quarts of ready to eat peach pie filling. Simply ready your crust, pour in 1 jar and bake according to crust directions.
Stir well, mixture will be very thick at this point.
Your jars should be prepped and heated. I put my clean jars on my heated steamer. Fill jars to one inch below top. Wipe rim and cap according to directions. Place each jar back onto steamer (or into a hot water bath) and process 30 minutes. Remove and let rest for 24 hours on a draft free counter. If for some reason your lid didn't seal, that bottle will need to be re-processed or placed in the fridge and eaten within a couple days.
Makes 7 quarts of ready to eat peach pie filling. Simply ready your crust, pour in 1 jar and bake according to crust directions.
No comments:
Post a Comment