Ingredients
Scale
- 6 quarts fresh peaches (peeled, pitted, sliced)
- 7 cups granulated sugar
- 2 cups cold water
- 1¾ cups cook-type Clear Jel
- 5¼ cups peach juice or water
- ½ cup bottled lemon juice
- Optional: 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg
Instructions
- Sterilize 4–5 quart-size canning jars and keep warm.
- Blanch peaches in boiling water for 30–60 seconds; transfer to an ice bath. Peel, pit, and slice.
- Boil sliced peaches in batches for about 1 minute; drain and keep warm.
- In a large pot, mix sugar and Clear Jel; gradually stir in cold water and peach juice. Cook over medium-high heat until thickened and bubbly.
- Add lemon juice and spices; boil for about 1 minute.
- Gently fold in warm sliced peaches; return to boil while stirring gently.
- Ladle hot filling into jars with about 1 inch headspace; clean rims and seal.
- Process jars in a boiling water bath for about 30 minutes.
- Cool jars undisturbed for 12–24 hours; check seals before storing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 55g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Always use cook-type Clear Jel for safe canning. Adjust processing times if at high altitude. Use ripe peaches for the best flavor.