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.
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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