When it comes to dessert I have surprisingly simple tastes. If you give me a slice of pie topped with real whipped cream I'll happily devour it and ignore everything else on the dessert table. Knowing that, it should come as no great surprise when I tell you that I make a pretty amazing assortment of pies when the holidays roll around: caramel apple, lemon meringue, and pumpkin frequently grace our table, but I've been making those same flavors for years.
This year I decided to branch out a little, so I spent the summer putting up jars of Cherry Almond, Cardamom Peach, and Blueberry Peach pie filling to help make my holiday prep work a little less stressful. I know that making your own pie filling can seem like a lot of work once you read through the steps, which is why I prefer to preserve mine to use later, but it's definitely worth the extra effort. Being able to eat a fresh summer peach in the middle of winter will always improve a cold, dreary day.
While you're at it make sure to check out our Pie Crust 101 tutorial for more great pie making tips and our go-to pie crust recipe—you'll never go back to store bought again!
Blueberry Peach Pie Filling
makes 2 pints or 1 quart
3½ cups ripe peaches, peeled and sliced
1 cup fresh blueberries
1 cup granulated white sugar
1 vanilla bean, split and seeds removed
¾ cup cold water
¼ cup + 1 tbsp ClearJel (see notes)
4 teaspoons bottled lemon juice
- Cut an X in the bottom of the peaches, dip them in a large pot of boiling water for 30 - 60 seconds or until the skins start to loosen, then quickly transfer them to a bowl of ice water. Slip the skins off, cut the peaches in half, remove the pit, and slice into equal-sized pieces.
- In a large saucepan combine white sugar, brown sugar, vanilla bean seeds, and ClearJel. Cook over medium-high heat, stirring frequently, until the mixture thickens and begins to bubble. Add lemon juice, continue to boil for an additional minute, stirring frequently. Gently fold in the peaches and blueberries, continue cooking for three minutes, then transfer directly to your pie crust.
- This recipe is safe to can, so you can also put it in sterilized pint or quart jars, making sure to leave a full inch of headspace, and process in a water bath for 30 minutes (0 - 1,000 ft), 35 minutes (1,001 - 3,000 ft), 40 minutes (3,001 - 6,000 ft) or 45 minutes (if above 6,000 ft). The time is the same for both pints and quarts.
Pie dishes come in a variety of sizes, so double check how much filling you need before you get started. A standard size pie dish takes 2 pints while a deep dish will take 3.
Not sure where to find ClearJel? I've never seen it sold at our local stores, so I buy a from Amazon and have it shipped to me. My preferred brand comes from SB Canning, which isn't available at the moment, so my second choice would be from Hoosier Hill Farm.
ClearJel expands quite a bit during processing, so make sure you leave a full inch of headspace when filling your jars. Anything less and you run the risk of your lid popping while it's in the water bath (if you're using Weck jars) or compromising your seal (if using Ball/Kerr jars.)
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