Strawberry Peach Pie Filling -

Terry I think has more fun working with Clear Jel and fruit than anyone I know. She did the Razzleberry Pie filling last year and not only was it an instant hit she has followed it up again this year with a version that includes Cherries. 

Her inspiration must not only be flavor but the amazing colors she gets make you ready to dive in and get these jars on your shelves. The latest, Strawberry Peach Pie Filling, stopped me in my tracks looking through my feeds. I have made the strawberry peach jam but what a perfect idea to go big and do it in a pie! 

Thank you Terry for allowing me the opportunity to share your work and your perfect combinations of flavors in your pie fillings. 

If you need Clear Jel to complete this recipe Canning Homemade has it available on their online store. Click here to order.

Strawberry Peach Pie Filling

                                                                       1 Quart                    7 Quarts

Sliced fresh Peaches                                 1 3/4 cups                  3 quarts

Sliced fresh Strawberries                       1 3/4 cups                  3 quarts

Granulated sugar                                           1 cup                      7 cups

Clear Jel®                                                 1/4 cup + 1 tbsp        2 cups + 3 tbsp

Cold water                                                   3/4 cup                     5-1/4 cups

Cinnamon (optional)                                  1/8 tsp                      1 tsp

Almond extract (optional)                        1/8 tsp                      1 tsp

Bottled lemon juice                                    1/4 cup                     1-3/4 cups

Quality: Select ripe, but firm fresh peaches and strawberries.  

Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approxi­mately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and pre­pare slices 1/2-inch thick. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.

Slice Strawberries. Do not blanch. 

Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Whisk 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 for 3 minutes. Remove from heat. Add strawberries folding them in till incorporated. Fill hot jars without delay, leaving 1 1/2 inch headspace. (SB Recommended based on seepage issues) Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 30 minutes.