Nectarine Pie Filling

Marie Overton
1 day ago
3 min read

Canned nectarine pie filling makes such a creative dessert. When I first considered this recipe I wasn't so sure about how it would taste, but I have been pleasantly surprised. It truly does make a get pie with a little bit of tart in the sweet. The pecans are what really put it over the top for me. They are such a great addition to the filling. I could seriously sit down with just a spoon and a jar of this. I have a Make ahead PIE CRUST recipe that when combined with this homemade pie filling makes creating a nectarine pie so simple.

Canned pie filling is good for making crisp, cobbler, and topping pancakes, waffles, and ice cream.

Preparation to Make nectarine Pie Filling:

This recipe makes 8 quarts of nectarine pie filling.

Fill your boiling water bath canner until the water will be 1-2 inches above your jars and place it on medium heat to warm up. I want it warm, but I do not want it to boil yet.

Hands peeling a nectarine over a metal bowl filled with ice water in a kitchen. An apron with "Marie" is partially visible in the background.

Blanch, peel, pit and slice 24 cups of nectarines.

Hands slicing peeled nectarines on a wooden board, surrounded by a speckled countertop. Bowl of nectarines and nectarine skins nearby.

Slice into 1/2 inch wedges. Place in saltwater to prevent browning. I use the same water I used after blanching. If you have questions about blanching nectarines take a look at my blanching video.

Hand holds a small white bowl of cinnamon over a large pot on a speckled countertop. Nearby, green and yellow bowls and chopped nuts.

Bring a pot of water to a boil. While it is beginning to boil, combine in a different pan 6 cups of sugar, 1 cup plus 2 tablespoons of Clear Jel, and 1 teaspoon of cinnamon.

Mix the dry ingredients well. Add 4 1/2 cups cold water and cook until it is thick.

Next, add 1 1/2 cups of lemon juice.

By this point, the water should be boiling and you will want to drain your nectarine slices.

Slices of nectarines simmering in a pot filled with bubbling orange liquid on a dark kitchen counter.

When your sauce mixture comes to a boil add the nectarines to the boiling water and set your timer for 1 minute.

Two pots of sliced nectarines simmering on a stovetop. The nectarines are golden yellow in color, creating a warm and inviting scene.

After the timer goes off remove the nectarines from the water and gently fold them into your sauce. Continue to cook for 3 minutes.

Remove from heat and add 1 cup of coarsely chopped pecans. If you put this in before you cook it, they will get too soft.

Canning Peach Pie Filling:

A person ladles nectarine pie filling from a pot into jars on a granite countertop. The filling is golden with visible nectarine slices.

Using a jar funnel, fill your jars leaving 1 1/4 inch of headspace.

Remove any air bubbles. I like to use wooden chopsticks for this.

Hands sealing jars of bright yellow nectarine pie filling on a speckled countertop. Lids and jars display a rustic, homemade vibe.

Wipe off the rim of the jar with a clean damp cloth. Without touching the underside, place the lids on the jars and tighten them until they are fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Place the filled jars into the boiling water bath canner. Make sure the water is 1-2 inches above the top of the jars. Bring the water to a rolling boil then start a timer for 30 minutes if you are at sea level. If you need to know how altitude affects the amount of time you process your jars check out my canning basics video/post.

Chalkboard sign on a counter lists water bath times by altitude. Canned jars and burlap in the background. Cozy and informative setting.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

At the end of the cooling time, carefully remove the jars from the water bath and place them on a heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Jars of nectarines on a counter, with a person using tongs to lift one. The kitchen has a warm, homely feel with soft lighting.

After 24 hours, check to be sure that the lids have been sealed down. The lids will suck down if they are properly sealed. If you have any that do not seal, place them in the refrigerator and use them within the next week. Label your jars with the contents and date preserved. Store sealed jars in a clean, cool, dark place.