Cardamom Peach Pie Filling — For Canning

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This recipe was created and contributed by Ashley Baugh, a Pomona’s home jam maker. Ashley says: “It was a huge success! The filling is perfectly thick for pie filling; the taste is also amazing, like peachy Christmas. We made peach jam sweetened with honey with the peach parts we couldn’t use for the filling and it was also fantastic.”

Yield: two pint jars, which is enough for one 9″ pie. To make more than that, multiply all ingredients by the number of jars you intend to make. If you are making more than two pints, be sure you use a sauce pan large enough to hold all the peach slices and bring them to a boil.

Ingredients – Cardamom Peach Pie Filling

5 cups peach slices
½ cup white sugar
¼ cup brown sugar
1 teaspoon Pomona’s Pectin powder
3 Tablespoons water
3 Tablespoons lemon juice
1 teaspoon calcium water
1/8 teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ginger
½ teaspoon cinnamon
½ teaspoon cardamom

Directions – Cardamom Peach Pie Filling

1. Prepare 5 cups of peach slices. Set aside.

2. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

3. Measure peach slices, water, lemon juice, calcium water, and spices into a sauce pan. Bring to a boil and boil gently for several minutes until peach slices are thoroughly heated.

4. Add pectin-sugar mixture, stirring gently for 1 to 2 minutes to dissolve pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.

5. Funnel into clean, hot pint jars, leaving 1” of headspace. Wipe the rims, put on hot lids, tighten the rings to finger-tip tight, place in boiling water-bath canner, and boil for 15 minutes at sea level. Add 1 minute more for every 1,000 feet above sea level. Remove jars from canner and set on counter to cool. When completely cool, check seals; lids should be sucked down. Use within 1 year.

Important Note About Processing Time: The USDA and the National Center for Home Food Preservation have not yet established a safe processing time for quart jars of pie filling made with pectin. That is why we say to can this pie filling in pint jars. 

Additional Notes:
1. Best to use fresh peach slices. If using frozen slices that have been defrosted, reduce the amount of water or the filling may be too liquidy.

2. You can use other sweeteners that measure like sugar, and it’s possible to use less sugar if you prefer the pie less sweet. (We used 1/3 cup mixed white and brown sugar.) It’s also possible to use honey or another liquid sweetener, but we haven’t tried it that way. Our best guess is ¼ cup up to ½ cup liquid sweetener.

3. Leave out the spices if you want plain peach pie filling.

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You may also like: Apple Pie Filling or Blueberry Pie Filling.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Cardamom Peach Pie Filling — For Canning

  1. Is it ok to leave out all of the spices but add a small amount of almond extract? I want to make a peach pie filling recipe I found, but without the Clear Jel. Ick. Also, can I use 3/4 c. of white sugar instead of mixing the white and brown? Thank you!

    • Hi Olivia,
      Yes, it is fine to leave out the spices and add a small amount (up to 1 teaspoon) of almond extract. And it is fine to use whatever sweetener you choose — including 3/4 cup of white sugar.

      Thanks for using Pomona’s Pectin — and let us know how your pie filling turns out!

    • Hi Caryn,
      We are not experts in making and cooking pies, only in making the filling and how to can it, so I can’t give you exact directions for how to cook the pie.

      My memory from when I tried this recipe in my kitchen with a friend who is a pie expert is that we pre-baked the shell for 10 or 15 minutes, probably at about 350 degrees, in order to harden it a little to prevent sogginess and also because the filling is already at least partially cooked.

      Then, after the crust had cooled a little, we put the filling in from the pint jars and put the crumb crust on top of it. Then back in the oven for about 20 to 25 minutes until it was bubbling and the crust and topping looked done. You can also put a lattice crust on top of it.

      I hope this helps and I suggest you check in a cookbook like The Joy of Cooking or online for more precise directions.

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