Peach Jelly

Valerie Butler


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!

★★★★★ 3 votes
Makes 4 - 6, 8 or 12 oz jars
3 Hr
30 Min


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


1You 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.
2Now 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.
3Measure 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.
4Add 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.
5Bring 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.
6Quickly 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.
7When 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