Best Peach Peeling Peach Seed Jelly Recipes

PEACH PIT JELLY

Steps:

• Blanch, peel, and slice peaches, reserving peach pits and peels in a ziplock bag in the refrigerator.
• If you use 3 lbs of peaches to make a pie, pour off any excess juice and reserve in fridge.
• Sterilize jelly jars and lids in dishwasher.
• Cover peels and pits with 4 c. water, and bring to a boil.
• Let them steep, covered, for approximately 8 hours, or overnight.
• Drain liquid through cheesecloth, and add peach juice to strained liquid. You will have approximately 4 c.
• Pour into a LARGE pot. (When it's boiling with the sugar in it, it will climb high up the pan.)
• Bring peach liquid to boil and stir in 1 package plus 1 tablespoonful of pectin.
• Whisk for approximately 3 minutes, to dissolve any lumps of pectin.
• Add 4 c. sugar, and 1/4 c. lemon juice.
• Boil jelly till it comes to a temperature of 220º.
• Pour into sterilized jelly jars, and seal.
• Allow to cool for a bit on the counter.
• Store in refrigerator or freezer.

PEACH JELLY

Steps:

• Combine juice and pectin in a large saucepot.
• Bring to a boil.
• Stir in sugar and return to a rolling boil.
• Boil hard 3 minutes, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot jelly into hot, sterile jars; 1/4" head.
• Process 5 minutes in boiling water canner.
• About 8 half pints.