This winter I am going to be baking quite often.  Back a couple months ago, Brad and I made cherry pie filling and then earlier this week we made Peach pie filling. Something didn’t work perfectly so the jars don’t look pretty; however, I imagine that it will still taste just fine. I think I just didn’t reduce the liquid enough so the viscosity is off a bit.  Here are the directions for making your own Peach Pie Filling.

Ingredients (Yield 1 Quart):

• 3 1/2 cups sliced peaches
• 1 cup sugar
• 1/4 cup + 1T Clear Jel
• 3/4 cup Water
• 1/8 t cinnamon
• 1/8 t almond extract
• 1/4 cup bottled lemon juice (bottled works better  because of the consistant pH level)

Directions:

• Wash the and skin the peaches
  • An easy way to skin peaches is to soak in boiling water for 90 seconds then place into ice water.  This allows the skin to simply slide off.
• Add all of the ingredients besides peaches and lemon juice into a pot over medium high heat
• Stir over medium high heat until mixture begins to thicken and bubble
• Add lemon juice and stir until thickens
• Combine mixture with peaches
• Scoop into jars, leaving 1″ headspace
• Process in water bath for 30 minutes
• Cool on a rack for 24 hours

Below is the finished product.  The filling wasn’t the same consistency throughout so some of the thicker stuff settled to the bottom.

I still have a few more peaches so I’m going to try another batch and hope the filling turns out better.  I imagine that this one will still taste fine, just might need a bit of thickener added along with the filling when I bake the pie.