I found this on Pinterest, originally posted here with great pictures through the different steps.
For the pie filling I made 7 quarts at a time using 6 quarts of sliced peaches.
In a large deep stock pot mix:
5 1/4 c. cold water
1 3/4 c. bottled lemon juice
7 c. granulated sugar
2 c plus 3 tbsp Clear Jel
1 tsp. cinnamon
1 tsp. almond flavoring - I added this at the very end.
While stirring over medium heat bring the mixture up to a boil. You will feel the mix begin to thicken as you stir. It will thicken quickly and while scorch if you don’t work fast. I use a large whisk and keep everything moving while scraping the bottom and the sides of the pot. Boil for 1 minute and remove from heat. The bottom will scorch if you just leave the pot on the eye turned off.
Add in the peaches and mix well. The cloudy look is normal. Don’t worry. After processing the filling will become crystal clear. Using hot sterilized jars fill the jars leaving 1 1/4 inch of head space. The filling will expand in during processing and will rupture the lids if you don’t leave enough head space. Apply lids and bands.
Process quart jars in a boiling water bath for 30 minutes.
Tiff's notes: I added the cinnamon and almond flavoring to this recipe, I got the idea from another recipe. It is wonderful with it. The first batch I forgot the almond flavoring, the second batch I remembered and it was even better with it!