Peach Blueberry Pie Filling Recipe

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This recipe for Peach Blueberry Pie Filling is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4.5 quarts peaches
1.5 quarts blueberries
5¼ cups cold water
3 cups sugar
2 cups + 3 tbsp clear jel
1 tbsp cinnamon
1½ tsp ginger
1½ tsp nutmeg
1¾ cup lemon juice

Directions:
Directions:
Prepare water bath canner, jars, lids, and rings as per standard guidelines
Peel peaches by hand or by blanching in boiling water for 60 seconds, making an 'x' in the bottom, and pulling off skin. Remove pit and slice into large pieces. Wash blueberries. Keep in a bowl covered with citric water (using fruit preserver, lemon juice, or citric acid)
Combine water, sugar, clear jel, and spices in a large pot. Cook over medium-high heat, stirring often, until thick and bubbling.
Stir in lemon juice and cook for 1 minute. Rinse fruit, fold in, and cook 3 more minutes.
Fill prepared jars without delay, leaving 1 inch head-space. Place sterilized lids and rings on and turn finger-tight. Process in a boiling water canner for 30 minutes.
Turn off heat, let rest 5 minutes, then use a jar lifter to move to kitchen towels for 12-24 hours while they cool.

Number Of Servings:
Number Of Servings:
Serves: 7 pies
Preparation Time:
Preparation Time:
Prep time 20 mins Cook time 30 mins Total time 50 mins

 

 

 

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