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.
Servings: 4 half pints
Calories: 24kcal
Cost: Recipe $5.23 / Half Pint $1.31
Ingredients
- 3 cups peach juice, made from peach peels and pits ($0.00)
- 1 box (1.75 ounces) powdered fruit pectin, Sure-Jell yellow box ($4.09)
- 3 cups granulated sugar ($1.14)
Instructions
- Prep jars. Wash jars, lids, and rings. Keep jars hot in a boiling water bath or a hot dishwasher cycle until ready to fill.
- Prepare the peach juice. Peel peaches by scoring an X on the bottoms, boiling for 30 to 60 seconds, then transferring to ice water and slipping off the skins. Reserve all peels and pits.
- Extract the juice. Place peels and pits in a pot, cover with water, and simmer for about 30 minutes, or place them in water and refrigerate overnight. Strain through cheesecloth without squeezing. Measure exactly 3 cups juice.
- Cook the jelly. Pour the peach juice into a large pot and bring to a boil. Whisk in the pectin and return to a full rolling boil. Add the sugar and stir to dissolve. Boil for 5 minutes, stirring occasionally.
- Skim and fill. Remove from heat and skim off foam. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten rings fingertip-tight.
- Process. Place jars in a boiling water bath with 1 to 2 inches of water covering them. Process for 5 minutes. Turn off heat and let jars rest in the canner for 5 minutes.
- Cool and store. Remove jars and cool undisturbed for 12 to 24 hours. Check seals, remove rings, label, and store.
Notes
- Fruit quality. Ripe, fresh peaches produce the best flavor.
- Juice clarity. Do not squeeze the cheesecloth or the jelly will be cloudy.
- Foam. Skimming improves clarity. Foam is safe to eat.
- Scaling. Use 1 box pectin and 3 cups sugar per 3 cups juice. Juice may be topped off with water or 100 percent apple juice if short.
- Storage. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 to 4 weeks.
- Variation. You can safely 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).
Nutrition
Serving: 1tablespoon | Calories: 24kcal | Carbohydrates: 6.5g | Potassium: 2mg | Sugar: 6.5g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 0.3mg
