Homemade peach pie filling recipe for canning. Just pop the jar open and fill your favorite pie crust, or use it to top a cheesecake.
Prepare a water bath canner and 7 one quart wide mouth jars.
In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil. Once boiling, add the peach slices and allow the water to return to a boil. Boil for 2-3 minutes and then strain, reserving the liquid. Remove the peaches to a separate bowl and cover to keep warm.
Empty the water completely from the cooking pot, reserving 5 1/4 cups of peach cooking liquid.
Add the sugar and clear jel back into the pot. Measure 5 1/4 cups of peach cooking liquid and add it to the pot. Mix the liquid into the clear jel and sugar, using a whisk to fully incorporate and remove any lumps.
Bring the mixture to a boil, and then add in cinnamon and almond extract (if using) and all the lemon juice. Do not skip the lemon juice, it is required for safe canning.
Return the mixture to a boil and then add in hot peach slices.
Once the mixture begins to simmer again, ladle into prepared canning jars. Be sure to remove air bubbles and leave 1 inch of headspace.
Process jars (both pints and quarts) for 30 minutes in a water bath canner if under 1,000 feet in elevation. Adjust cook time to elevation.
Remove jars from the canner and allow to cool completely before checking seals. Store sealed jars at room temperature and use within 1 year. Store any unsealed jars in the fridge and use within 1 week.