Peach Pie Filling

6 quarts sliced peaches
7 cups sugar
2 Cups + 3 TBS Clear Jel (cook type)
5 1/2 cups cold water or peach juice
3 TBS + 1 tsp citric acid

as an option you may add
1 tsp cinnamon OR
1 tsp almond extract

I prefer to omit these ingredients in favor of a more traditional flavor

Mix together sugar, Clear Jel and citric acid.  (mixing now helps prevent lumping and aids in thorough mixing).  Add dry mixture to juice/water and mix thoroughly.  Heat on medium heat, stirring frequently as sugar is melting, then constantly as mixture thickens.  As mixtures begins to bubble it will be extremely thick, turn off heat and fold in peaches, mixing to ensure peaches are all the way through to the bottom of the pan. Ladle into clean, warm quart jars. Place lids and rings and tighten finger tight.  Process in a boiling water bath canner for 30 minutes.  Remove from canner and set on a towel or wooden cutting board to cool.  Check for seal.  This recipe yields 7 quarts.

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