Cardamom Peach Pie Filling + Canning Instructions

Earlier this summer I found myself the proud owner of 48lbs of fresh Georgia peaches, most of which went to make some pretty fabulous Vanilla Bean Infused Peach Slices. I could eat those bad boys all day long, but after putting up nearly four cases of them I decided it was time for a change, I wanted to try my hand at another pie filling.

I'm a firm believer than you can never have too much pie filling on hand so you'll normally find a case or two floating around our house, but our cherry harvest this year was smaller than normal leaving me with a measly 4 jars of the Cherry Almond Pie Filling I made back in May. That's not even enough to see me through a single holiday, so I decided a spiced peach filling had to be done, if only so I could eat my fill of cobblers and crisps this summer.

The combination of sweet peaches and warm spices is the perfect bridge between summer and fall, so I'll encourage you to make up a batch or two while you can still find fresh peaches. Before too long they'll be gone, along with our warm weather, and you'll regret that you only pinned this post instead of making it.

If you're new to pie making don't forget to check out our  Pie Crust 101  tutorial. It will help you get a handle on the basics of making a good pie crust from scratch. It's not nearly as scary as the internet would have you belive, I promise!

If you're new to pie making don't forget to check out our Pie Crust 101 tutorial. It will help you get a handle on the basics of making a good pie crust from scratch. It's not nearly as scary as the internet would have you belive, I promise!

Cardamom Peach Pie Filling

makes 2 pints or 1 quart


3½ cups ripe peaches, peeled and sliced
½ cup granulated white sugar
½ cup light brown sugar
1 vanilla bean, split and seeds removed
¼ teaspoon cardamom, ground
¼ teaspoon ginger, ground
⅛ teaspoon cloves, ground
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, cardamom, ginger, cloves, cold water, 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, 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. 



You'll find cinnamon absent from all of the recipes here at Not Starving Yet because I have a pesky allergy to it, but for you cinnamon lovers out there I'll let you in on a secret: You can add it to your batch if you really miss it, although I'll encourage you to try the recipe the way it's written the first time, it really is wonderful.

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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Blueberry Cardamom Smoothie

Last week when I mentioned I was on a bit of a blueberry kick, I wasn't kidding. I've been eating them for breakfast, lunch, and dinner for the past two weeks. Most of my meals have consisted of that awesome blueberry chicken salad I shared with you last week (it's seriously addictive) but I've also been making a lot of smoothies too. 

I tend to save most of my smoothie making for warmer weather. The last thing you would think I would want for breakfast in the middle of winter is something cold, but sometimes a girl just wants what she wants, even if it isn't in season and even if it is 20°F outside. Fortunately I have a freezer full of frozen berries with which to feed my craving. Sometimes it pays to be prepared, which is one of the best skills I learned when I was a Girl Scout.

My blueberry cravings started two weeks ago when I stumbled across a new flavor of yogurt at the grocery store. I'd never seen blueberry and cardamom paired together before, so of course it caught my eye and once I had tried it there was no going back. I knew it had to be made into a smoothie.

So I made one. Then I made another and another... this is how addiction starts, I know, you don't have to tell me. Instead why don't you try the smoothie, then tell your friends, family, and even your boss about how mindblowingly awesome it was (well, unless you don't like your boss, then in that case you have my permission to drink it in front of them and refuse to share the recipe.) The sooner you go out and make this smoothie the sooner we can all be addicted to it together. It is seriously that good.

Blueberry Cardamom Smoothie

Blueberry Cardamom Smoothie
makes 1 serving


½ cup unsweetened almond milk (see notes)
1 cup blueberries, frozen
1 banana, medium sized
¼ teaspoon cardamom, ground


  • In a blender combine almond milk, blueberries, banana, and cardamom. Blend until smooth. Serve immediately.


You don't have to stick with almond milk for this recipe so feel free to substitute.