Peach Pie Filling

  • Prep Time: 30 mins
  • Total Time: 2 hrs
  • Yield: 4pints
  • About This Recipe

    “A taste of summer in a jar.”


  • 12cupspeeled, pitted and chopped peaches
  • 1 (3inch) sticks cinnamon
  • 3teaspoonswhole cloves
  • 2 2/3 cupsgranulated sugar
  • 2cupspeeled and finely chopped apples
  • 1 1/2 cupsgolden raisins
  • 1/2 cuplemon juice
  • 1/4 cupwhite vinegar
  • 2teaspoonsgrated fresh lemon rind( no white)
  • 1teaspoonground nutmeg
  • Directions

  • Tie cinnamon stick and whole cloves in a cheesecloth spice bag.
  • Combine all ingredients in a large stainless or enamel saucepan.
  • Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.
  • Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space.
  • Remove bubbles.
  • Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
  • Reviews

  • “We (7 of us) fell in love with this.After canning my first batch, I had some left that wouldn’t fill a jar.I heated a cast iron skillet added 1/2 stick of butter and 1/2 cup brown sugar, poured the excess on top of this and topped it with a butter cake mix.Baked it until golden brown and let it cool for 10 minutes.When I turned it out of the pan onto a plate, we could hardly wait to taste it.To say the least, we were not disappointed!”

  • “Great recipe! I didn’t have quite enough peaches (and nectarines) so I filled in the remainder with apples. I also used ground spices instead of whole. I ended up with a darker final product but the house smelled amazing. After printing this off of Zaar, I checked my canning book and found this in there!”