Wash, peel and slice your peaches. This is really easy. Using a pot of boiling water you can dunk the peaches for about one minute then immediately take them out and plunge in cold water in sink to stop the cooking process. The skin will slip off with little effort. Slice your peaches, use a product like fruit fresh to keep the fruit from turning brown. For the pie filling I made 7 quarts at a time using 6 quarts of peaches.

In a large stock pot, mix the water, lemon juice, sugar and clear jell. While stirring over medium heat, bring the mixture to a boil. You will feel the mix begin to thicken as you stir, it will thicken quickly and will scorch if you don’t work fast. I used a large whisk and keep everything going while scraping the bottom and sides of the pot.

Boil for one minute and remove pot from stove or it will scorch. Add your peaches and mix well. The mix will look cloudy but this is normal. After you process your peaches it will be crystal clear.

Fill quart jars, leaving 1 1/4″ headspace (the filling will expand). Process in boiling water bath for 30 min.