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Print this Recipe    Peach Pie Filling

6 quarts fresh peaches, peeled and sliced
5 1/4 cups cold water
7 cups sugar
2 cups clearjel
3 tablespoons clearjel
1 teaspoon cinnamon
1 teaspoon almond extract
1 3/4 cups bottled lemon juice, or 14 medium lemons

6 quarts peaches is about 44-48 medium peaches or about 11 pounds

Place peaches in water containing 1 teaspoon of ascorbic acid
crystals or six 500 milligram vitamin C tablets per 1 gallon of
water to prevent browning.

Place 6 cups of fruit at a time in 1 gallon boiling water

Boil each baatch 1 minute after the water returns to a boil. Drain,
but keep heated fruit in a covered bowl or pot.

Combine water, sugar, Clearjel, cinnamon, and almond extract in a
large kettle. Stir and cook over medium-high heat until mixture
thickens and begins to bubble.

Add lemon juice and boil sauce 1 minute more, stirring constantly.

Fold in drained peach slices and continue to heat mixture 3 minutes.

Fill jars without delay, leaving 1 inch headspace. Cap and seal.

Process in boiling-water-bath canner 30 minutes.

Recipe makes enough filling for seven pies (seven quarts)


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