3 lbpeaches, give or take
1/2 cwater per lb. peaches
1/2 clemon juice, bottled is fine
5 csugar, pre measured in an easily pourable container
1 boxpowdered fruit pectin
How to Make Peach Jelly
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.