Cardamom Peach Pie Filling

Makes one quart

5 cups peeled, sliced peaches
3 T water
1/2 C white sugar
1/4 C brown sugar
2 T lemon juice
3 T ClearJel
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger or galangal
1/2 tsp cinnamon
1/2 tsp cardamom

For the spice blend, open cardamom pods and crushed the little black seeds in a mortar and pestle or substitute ground cardamom if needed.

Bring a large stockpot of water to a boil. Dip the peaches in the boiling water for 30-60 seconds (the time depends on the ripeness and size of the peach – don’t cook the peaches.) Scoop out of the boiling water and transfer to a cooler or a sink filled with ice water.

Make an X in the bottom of the peach and peel the skin off in four easy pieces. Remove the pit. Hopefully you have freestone peaches. Cut the peaches into 8 slices and place in a large bowl with acidulated water (water to which you have added Fruit Fresh, citric acid or lemon juice)

Hold the slices in this bowl until you have peeled and sliced all the peaches. In a large, non-reactive pot, stir the clear gel and sugar together. Add the water and spices and bring to a boil, stirring all the time to ensure the Clear Gel doesn’t get lumpy. Add the peach slices and bring back up to a boil, cooking for five minutes.

Funnel into quart sized, sanitized jars, wipe the rims, add the lids, tighten the rings and place upright in a boiling water bath for 30 minutes. Allow to sit, undisturbed, for 24 hours, then wash the jars well and store in your pantry until your next craving for summer occurs.
 

Thanks to Mrs. Wheelbarrow's Kitchen for this recipe!