Best Peach Peeling Peach Seed Jelly Recipes

PEACH PEEL JELLY

Steps:

• To prepare the juice, place your peels and pits in a stock pot and just barely cover with water. Simmer for 30 minutes and then allow to steep overnight.
• Strain the juice from the pot in the morning and discard (compost) the scraps.
• In a large pot, whisk together the peach juice and pectin and bring to a full, rolling boil.
• Add the sugar all at once.
• Return to a full, rolling boil and boil until it sheets off of the spoon. This took about 3 minutes for mine.
• Ladle into glass jars. Wipe the rims clean and top with lids and rings.
• Process in a water bath for 5 minutes.

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.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - PEACH JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled peaches. Finely chop or grind fruit; place in saucepot. Add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with wo-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL PEACH JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled peaches. Finely chop or grind fruit. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)