Spiced Peach Pie Filling
 
Ingredients
  • 6 pounds fresh peaches, peeled, pitted, and cut into ½-inch-thick slices
  • 1½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 2 tablespoons bottled lemon juice
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground black pepper
Instructions
  1. In a large bowl, toss together peaches and sugars. Cover and refrigerate for 4 hours. Strain peaches, reserving liquid.
  2. In a large stockpot, bring reserved peach liquid, lemon juice, ginger, cinnamon, and pepper to a simmer over medium heat. Stir in peaches, and return to a simmer; remove from heat.
  3. Transfer mixture to 3 (1-quart) sterilized glass jars, leaving ½ inch of headspace from top of jars. Wipe rims with a clean cloth, and secure lids and bands. Process in a water bath according to method on page 43 for 20 minutes.
  4. Remove from water bath, and let cool at room temperature for 24 hours. Store in a cool, dark place for up to 8 months. (Alternatively, refrigerate for up to 1 week.) Use immediately after opening.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peach-meringue-pie/