Peach Peel Jelly

Homemade Peach Peel Jelly is a delicious way to get the most out of your peaches. Turning those fuzzy skins and hard pits into a clear juice for jelly is a frugal idea that is both easy and tasty.

Recipe: $5.23 | Per Pint: $1.31 | Half Pints: 4

Whether you know it as peach peel jelly, peach scrap jelly, or peach pit jelly, the results are the same. It's a peach jelly made from the peach peelings and seeds.

The difference between jams and jellies is that jellies are made from juice, while jams are made from the fruit. This peach skin jelly recipe is made from the juice we make from the peach skins, pits, and some additional water. This is different from peach jam.

We love buying bulk peaches annually from The Peach Truck to make canned sliced peaches (see: How to Can Peaches). And after spending a small fortune on peaches, we want to make sure we get the most out of them. Since we don't need the skins and pits for canning, we turn them into jelly instead by using this safe water bath canning recipe.

Use this jelly in recipes like Peanut Butter and Jelly Bread Pudding or Frozen Peanut Butter and Jelly Sandwiches, or keep several pints (or half pints) in the pantry for long-term storage.

🥘 Ingredients

• Pectin- Use the yellow box of Sure-Jell Pectin, not the pink. This is what will solidify the juice into a jelly. We use this same pectin in other jelly recipes like our Homemade Grape Jelly Recipe and Apple Jelly (for Canning).
• Peach Juice- You will make your own homemade peach juice using the pits, skins, and scraps from peaches. (Instructions included below.) Note: We also use this peach juice in our Peach Sourdough Bread, so if you have some left over, make sure to give that recipe a shot!

For specific ingredients and measurements, please see the recipe card below.

🌶 Variation- Peach Jalapeno Jelly

You can make jalapeño peach jelly by simmering 2–4 sliced jalapeños with the peach skins while extracting the juice. Strain out the solids and measure 4 cups juice, then add 1 box (1.75 oz) powdered pectin, 5 cups sugar, and ¼ cup bottled lemon juice.

Optionally, place a few jalapeño seeds or a slice into each jar before filling. Leave ¼ inch headspace and process in a boiling water bath for 10 minutes (adjust for altitude).

📍 Water Bath Canning: Elevation Adjustments

Use this chart to adjust boiling water bath processing times based on your elevation. Don't know your elevation? A quick Google search can help.

🔪 Instructions for Peach Peel Jelly

Step 1: Wash your jars, lids, and metal rings in hot, soapy water and rinse well. Set aside the lids and rings, but put your jars in a large pot of water and bring them to a boil or simmer while you prep the peaches. Your pot must be large enough to cover the tops of the jars by 1-2 inches of water.

If your jars are clean, an alternative is to place them in the dishwasher (without soap) and run a hot water cycle to keep them warm.

Step 2: Bring a large pot of water to a boil. Prep the peaches. Wash them all well under cool running water to remove any dirt. Then slice an X mark with a sharp knife on the bottom of each peach. This mark shouldn't be too deep. (Image 1). Note: This is a different pot from the one mentioned above.

Step 3: Dip the peaches in boiling water for 30-60 seconds in the boiling pot of water from step 2 (Image 2), and then scoop them up with a slotted spoon.

Step 4: Immediately place the boiled peach into a large bowl filled with ice water. (Image 3).

Step 5: Peel the skin off the peaches using your fingers, gently rubbing the now loose skin off the boiled peach. (Image 4). It should peel off pretty easily. Repeat the boiling, chilling, and peeling until several peaches (or all of them) are done.

Step 6: Prepare the peach scraps.

• Fast Method: Place all of your peach peels and pits into a large pot and fill with enough water to cover the top of them. Bring to a low simmer and let cook for about 30 minutes.
• Overnight Method: Place all of the peach peels and pits into a large pitcher and fill with water. Let it sit overnight in the fridge.
• Both Methods: After soaking the skins and pits, run the liquid through a cheesecloth. You want to let the water sift through without squeezing the liquid. If you squeeze it, you'll get a thicker liquid which won't be as clear and pretty as a jelly as just the liquid.

Note: For every 3 cups of peach juice, you will need 1 package of pectin and 3 cups of granulated sugar. For 8 half pints, you will need about 12 cups of juice, 4 packs of pectin, and 12 cups of granulated sugar. If you are short of juice, top it off with water or 100% apple juice (no added ingredients besides apples and water- Motts is a good choice).

Step 7: Place the peach juice into a large pot and bring to a boil. Whisk in the pectin and return to a boil. (Images 7 & 8).

Step 8: Once at a vigorous boil, whisk in the sugar. (Image 9).

Step 9: Let it come to a boil again, and then set the timer for 5 minutes, stirring occasionally.

Step 10: Remove from the heat and let cool down enough to stop boiling and instead bring a foam to the top. Scrape the foam off with a clean spoon. (Image 10). You don't want this in your jelly, but it is tasty on toast as a mid-activity snack.

Step 11: Pour the jelly into sterilized warm jars and give them a ¼ inch headspace from the top. (Image 11).

Step 12: Wipe down the tops and rims of the jars with a clean cloth (Image 12).

Tip: I've found that a wet paper towel works better than a wet dishrag because it can fit better into the nooks and crannies along the side of the rim.

Step 13: Place the metal lids on the top of the jars, and then place the metal rings around the lids. You need to be careful with tightening them, too loose and they won't work right, and too tight, and they won't seal. (Images 13 & 14). A good rule of thumb is finger-tight. Turn the lids just enough to feel secured, but do not do any additional turning.

Tip: Using your non-dominant hand can help to keep you from overtightening the rings.

Step 14: Hopefully, by now, your large canning pot has come to a boil. Carefully place your jars into the pot and make sure that 1-2 inches of water sits above the lids. (Image 15).

Step 15: Set the timer for 5 minutes. Once those 5 minutes are up, turn off the heat and set the timer for another 5 minutes.

Step 16: After the timer is up, carefully remove the jars from the water and place them onto a towel. (Image 16). Let sit undisturbed for 12-24 hours.

Step 17: Remove the rings and check the centers of the jars. The centers of the lids should be concave and not click when pressed. This means there was a good seal.

Step 18: Wipe the jars clean and then label and date the top metal lid with the contents. You won't be able to reuse the metal lids (it's unsafe to do so), so use a permanent marker. Keep stored in a cool, dark place (50–70°F).

🍳 Reprocessing

• If jars do not seal after the first processing, remove the contents from the jars and reheat them to a boil before repacking.
• Use fresh, sterilized jars and new lids for reprocessing.
• Process again using the full recommended processing time.
• Do not reuse old lids, and make sure jars are clean and hot before refilling.

⏲️ Make Ahead Instructions

You can prepare the peach juice up to 2 days in advance. After simmering the peach skins and straining out the solids, refrigerate the juice in a sealed container until you're ready to make jelly. You can also can the jelly and store sealed jars for up to 1 year in a cool, dark pantry.

👩🏻‍🍳 Storage

• Unopened jars: Store in a cool, dry place for up to 12 months.
• Opened jars: Refrigerate and use within 2–4 weeks for best quality.
• Always use a clean spoon to avoid contamination and preserve freshness.