Spiced Peach Pie Filling
Grab a basket of peaches and make this delicious spiced peach pie filling that you can enjoy all winter long!
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Servings: 5 pints
Ingredients
- 1 cinnamon stick
- 12 c. sliced pitted, peeled peaches (about 8 large peaches)
- 2 c. peeled and cored apples finely chopped
- 3 c. sugar
- 1/4 c. pectin
- 1/2 c. lemon juice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Prepare a boiling water canner along with 5 pint sized jars and lids.
- In a large stainless saucepan combine the cinnamon stick, peaches, apples, sugar, pecatin, lemon juice, nutmeg, and cinnamon.
- Bring the mixture to a boil over medium high heat, stirring frequently, until thickened. Remove from heat.
- Ladle hot peach pie filling into the hot jars leaving 1 inch of headspace. Remove any air bubbles and adjust the headspace. Wipe the rims and center on the lid. Screw band down to fingertip tight.
- Place the jars in the canner, making sure they are covered with water, and cover with a lid. Boil and process for 15 minutes.
- Remove the canner from heat and remove the lid. Allow to cool for 5 minutes.
- Remove the jars and allow to cool for 24 hours. Check to make sure the lids are sealed and store for up to 1 year.
Notes
Recipe slightly adapted from Ball Complete Book of Home Preserving, page 175.