Peach Jelly

Valerie Butler

By
@pepsilluver

Honestly. . . the only reason I made Peach Jelly was because I made so much juice for my Strawberry Peach Jelly. Turns out. . .this was a good thing. I now have requests to make more. Just another jelly you can NOT find in the store. Friends and family keep reminding me of that. lol A very good jelly with a beautiful rosey color!


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Comments:

Serves:

Makes 4 - 6, 8 or 12 oz jars

Prep:

3 Hr

Cook:

30 Min

Ingredients

3 lb
peaches, give or take
1/2 c
water per lb. peaches
1/2 c
lemon juice, bottled is fine
5 c
sugar, pre measured in an easily pourable container
1 box
powdered fruit pectin
1 Tbsp
margarine

Directions Step-By-Step

1
You need to pit your peaches, you don't have to peel them unless you choose to. I cut them down a bit, into about 2 inch pieces. You could quarter them. Put the pieces in a stockpot or dutch oven. When done add about 1/2 cup water per pound of peaches. Bring to a boil over a high heat, while stirring and lightly mashing a bit. When at a boil, put a cover over it lightly and stir occasionally. Let the peaches cook about 20 minutes or until real soft. Need to hang these over a pot, in a jelly bag, cheese cloth or pillow case. This will be for about about 3 to 4 hours, so all the juice can work its way out.
2
Now when you have your juice, you can throw the peach pulp away. If you used a cloth you keep, now is the time to rinse it quick, after throwing away your pulp. Get your jars and lids prepared, so you can ladle your jelly right in.
3
Measure sugar into an easily pourable container and and set aside where you can grab it quick while cooking. Pour your peach juice and lemon juice into a dutch oven or stockpot. Add your powdered pectin in and whisk till all pectin has disappeared.
4
Add your margarine and bring to a boil. Stirring occasionally. When it comes to a full boil, quickly pour in your sugar and stir it in well.
5
Bring it to a full rolling boil, while stirring constantly. When at a full rolling boil, boil for 1 full minute while stirring. When your FULL minute is up, remove from heat and skim off the foam.
6
Quickly ladle into prepared jars leaving about a 1/2 inch head space. Put on your heated lids and rings. Process your jars in a boiling water bath for 10 minutes.
7
When you pull your jars out of the hot water bath, set them on a towel in a cool dry airless space, to let cool. When you hear the pings you know your lids have sealed. Remember to put your date on your label. Should keep for 1 year.

About this Recipe

Course/Dish: Jams & Jellies