This recipe was created and contributed by Ashley Baugh, a Pomona's home jam maker. Ashley says: "It was a huge success! The filling is perfectly thick for pie filling; the taste is also amazing, like peachy Christmas. We made peach jam sweetened with honey with the peach parts we couldn't use for the filling and it was also fantastic."Yield: two pint jars, which is enough for one 9″ pie. To make more than that, multiply all ingredients by the number of jars you intend to make. If you are making more than two pints, be sure you use a sauce pan large enough to hold all the peach slices and bring them to a boil.
- Processing Time: The USDA and the National Center for Home Food Preservation have not yet established a safe processing time for quart jars of pie filling made with pectin. That is why we say to can this pie filling in pint jars only.
- Best to use fresh fruit. If using frozen fruit that have been defrosted, reduce the amount of water or the filling may be too liquidy.
- You can use other sweeteners that measure like sugar, and it's possible to use less sugar if you prefer the pie less sweet. (We used 1/3 cup mixed white and brown sugar.) It's also possible to use honey or another liquid sweetener, but we haven't tried it that way. Our best guess is ¼ cup up to ½ cup liquid sweetener.
- Leave out the spices if you want plain fruit pie filling. OR adjust spices as you prefer, so long as you do not exceed 2 tsp. of total spices.
- This recipe can be made with peaches, nectarines, apricots, sweet cherries, sweet plums, pears, mangoes, guava, and figs.
Servings 2 pint jars
- 5 cups peach slices (peeled or not) see note for other fruit options
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon Pomona's Pectin powder mixed with sweetener
- 3 Tablespoons water
- 3 Tablespoons lemon juice bottled
- 1 teaspoon calcium water see step #1
- 1/8 teaspoon cloves see note
- ¼ teaspoon nutmeg see note
- ¼ teaspoon allspice see note
- ¼ teaspoon ginger see note
- ½ teaspoon cinnamon see note
- ½ teaspoon cardamom see note
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Prepare 5 cups of peach slices. Set aside.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Measure peach slices, water, lemon juice, calcium water, and spices into a sauce pan. Bring to a boil and boil gently for several minutes until peach slices are thoroughly heated.
- Add pectin-sugar mixture, stirring gently for 1 to 2 minutes to dissolve pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
- Funnel into clean, hot pint jars, leaving 1” of headspace. Wipe the rims, put on hot lids, tighten the rings to finger-tip tight, place in boiling water-bath canner, and boil for 15 minutes at sea level. Add 1 minute more for every 1,000 feet above sea level. Remove jars from canner and set on counter to cool. When completely cool, check seals; lids should be sucked down. Use within 1 year.