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peach pie filling in a glass jar

Peach Filling

How to make your own homemade peach filling using fresh, frozen, or canned peaches! This peach filling is great for pie, hand pies, cake filling, or fruit topping! Takes less than 10 minutes to make.
4.75 from 4 votes
Cook Time: 30 mins
Cooling Time: 25 mins
Total Time: 55 mins
Serves: 4 cups
Calories: 264kcal


  • 32 ounces (907 g) peaches fresh or frozen, peeled and sliced
  • 8 ounces (227 g) water or peach juice
  • 6 ounces (170 g) white sugar
  • 2 ounces (56 g) brown sugar
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 ounces (56 g) ClearJel or 1.5 ounces cornstarch
  • 2 ounces (56 g) cool water
  • 2 Tablespoons lemon juice
  • 1 teaspoon clear vanilla extract


  • Add your peaches, water, sugar, cinnamon, salt, and brown sugar to a large pan over medium-high heat.
  • Cook the mixture until the peaches are as soft as you like them. Fresh peaches will take the longest to cook.
  • Combine your ClearGel (or cornstarch) with the cool water and whisk together to make a slurry
  • Pour the slurry into your hot peach mixture and cook until the peach filling is nice and thick and turns clear. 3-5 minutes. Cook for one more minute to make sure the ClearGel is thoroughly cooked.
  • Remove the mixture from the heat and add in your lemon juice and vanilla extract. Stir to combine.
  • Let your mixture cool before you use it!


You can use fresh, frozen, or canned peaches. Just make sure the skins are removed. 
ClearGel is not as strong as cornstarch. For every one ounce of ClearGel, use .75 ounces of cornstarch. 
ClearGel is shinier and holds up better to high heat and freezing without breaking down. 


Serving: 1cup | Calories: 264kcal (13%) | Carbohydrates: 68g (23%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (5%) | Sodium: 153mg (6%) | Potassium: 234mg (7%) | Fiber: 2g (8%) | Sugar: 66g (73%) | Vitamin A: 370IU (7%) | Vitamin C: 10mg (12%) | Calcium: 19mg (2%) | Iron: 1mg (6%)