- Peach Jelly Recipe
- 5.5 Cups Peach Juice (Peels and pits in a pan, cover with water, cook 30 minutes, strain with cheese cloth. Put i enough water to cover by 3-4")
- 1 package of Dry Pectin (I found that you need to use new pectin that you purchase the year you make the jelly)
- 7.5 Cups of Sugar.
- Instructions: Combine the juice and pectin in a large sauce pan. Bring to a boil, stir in sugar and return to a rolling boil. Boil hard for 3 minutes stirring constantly. Remove from heat, let it sit for a few minutes. Skim the foam. Ladle into hot sterile jars leaving 1/4" head room. Process 10 minutes in a Hot Water Bath.
Here is the process in "photos":
Boil the pits and the skins until the water turns red.
Pour the jelly mixture into jars, wipe the jar rim, place a sterilized lid on and seal with a jar ring. Notice how clear the jelly is. You can see the peach jam I processed in the background. The jam is the color of peaches, but the jelly has the red hue to it that was achieved while boiling. Process the jars in your hot water bath canner.
Again, notice how translucent it is after it is processed. Jelly is wonderful on breads, rolls, and even on pork chops when you cook them in the oven. This is glorious food that is made from items that are traditionally discarded. It's easy to make, and tastes great! It is a great companion to some freshly baked bread as a gift for someone who is needs some special attention. I found myself standing and admiring my jam and jelly in the jars. I particularly enjoyed how beautiful the jelly looked visually. I found the bottles to be "beautiful" just as my mother did years ago.
This is an easy recipe...give it a try!