• 6-lbs. peaches (about 12 large)
  • 1 cup plus 2 tbsp. bottled lemon juice
  • 3-3/4 cups water
  • 5 cups sugar
  • 2 tsp. cinnamon
  • 3/4 tsp. cloves
  • 1 tsp. nutmeg


Peel, pit, and slice peaches. To loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water. The peaches will now peel easily. Place peach slices in water containing ascorbic acid, until all peaches are sliced. Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot jars, release air bubbles, clean jar rims, and seal. Process quart jars in a water bath canner for 30 minutes. Makes 5 quarts

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Submitted 6/13/05.
Source: Canning & Preserving-Linda Ferrari
Submitted By: Rebecca
Peach Pie Filling