Gluten-free, Corn-free Peach Pie Filling

Yup, I am in full swing picking and canning.... Though being Gluten-free and Corn-free can have it's difficulties and like me, those of us with food intolerances or allergies can have a rough time finding good things to can easily. Many pectins aren't GF or Corn-free. And thickeners that are approved are refined corn starch.

And sadly to say, while other thickeners have been used through the years, they haven't been thoroughly tested and approved as safe. However, They can be just as safe and GF, CF pectins can be found.

Case in point today is for Peach Pie filling. This recipe is also diabetic friendly, and it will can up just fine, and makes a nice thick pie filling.

First, pick your peaches, and yes, I picked a lot of them this year. Just as they are starting to ripen is when you want to make your filling. The peaches we picked this year are amazingly sweet and extremely juicy, so slightly firm is best for this filling.

If the peaches aren't cling free, save the pits for making jelly later. They freeze fine, as do the mushy parts. :)

Wash and slice your peaches, yes, leave the skins on! Yum.....

Ingredients:
12 cups of sliced peaches
1/2 cup plain orange juice (from concentrate is fine, just make sure no added sugar!)
1/2 cup of water
1/2 cup quick tapioca
8 Tbl fresh lime juice
1/3 to 1/2 cup coconut sugar
1/8 tsp cinnamon
1/4 tsp cardamom

Have your jars ready and sanitized.
Place peaches, water, and orange juice in the stock pot and bring to a boil. Mix the remaining ingredients together in a bowl  let sit no longer than 5 minutes and add to the boiling peaches. Simmer for about 3 minutes as it will thicken quickly. Remove from heat.

Ladle into 3 hot sterilized quart jars, or 6 pint jars

Wipe rims and seal with hot lids. Process in a boiling water bath, 20 mins for quarts and 15 for pints. Carefully remove jars and allow them to cool on a towel or rack. Remember, any jars that don't seal, should be refrigerated.

Viola! pie filling! and uber yummy!