This filling is great to take on camp-outs for use in Dutch Oven Peach Cobbler. Or you can make a great pie with it!
I use Elberta peaches--late August-early September
Takes almost 1/2-bushel of peaches for 8-9 quarts
Blanch peaches in boiling water for 45 seconds -1 min. and put in cold water.
Peel and slice peaches about 1/2"-3/4" thick.
Slice into bowl containing 2 quarts water mixed with 3 Tbl. Fruit Fresh to prevent browning.In batches, place sliced peaches (which have been treated) in large pot of boiling water.
Boil each batch 1 minute. (Allow water to return to a boil before putting in the next batch.)
Remove sliced peaches from boiling water and drain in a colander.
Put colander in a large, empty pot to drain, but put lid on pot so slices stay hot. Allow slices to continue to drain as long as possible.
6-1/2 quarts peach slices--measurement after they've been boiled and drained
7 cups sugar
2 cups + 3 Tbl. Clear Jel (Buy this at Kitchen Kneads...NOT "instant"-type)
5-1/4 cups cold water
1 tsp. cinnamon (or desired to taste)
1/4 - 1/2 tsp. Almond Extract (or desired to taste)
1-3/4 cups bottled Lemon Juice
To make Gel:
Combine water, sugar, Clear Jel, cinnamon, and almond extract in a large pot. Stir and cook over medium 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 for 3 min. (Be careful not to burn mixture.) Fill quart jars, leaving 1-inch headspace. Wipe rims clean and put on lids. Process in steamer canner for 30 min.
