Friday, December 9, 2016

How to Make Peach Jelly | How To Can Peaches


How To Can Peaches

canning peaches, peach jelly, peach jelly recipe, preserving peaches, making peach jelly, how to an peaches, how to make peach jelly,



Fresh Peaches (Amounts may vary)
1 cup of sugar
2 cups water

  1. Before we learn how to make peach jelly we will first learn how to can peaches. I always can my peaches first and the next day I make the peach jelly.
  2. To begin, put a big pot of water on the stove, bring it to a boil.
  3. To peel peaches easily, drop some peaches into the boiling water for 20-30 seconds.
  4. The peels will fall right off.
  5. Remove Pits.
  6. Don't throw away the peels and pits, we are going save these and make jelly out of them......Nothing goes to waste around here!
  7. Slice peaches and put into sterilized jars leaving 1/2 " space at the top.
  8. Make a syrup of 1 cup of sugar to 2 cups of water.
  9. Place the syrup in a saucepan and bring to boil right before pouring into jar
  10. Fill to within 1-1/2 inch of top with boiling syrup.
  11. Put on cap, and screw band firmly tight.
  12. Water bath. (see the times below)
  13. Pints for 25 minutes and quarts for 30 minutes.
 

How to Make Peach Jelly

canning peaches, peach jelly, peach jelly recipe, preserving peaches, making peach jelly, how to can peaches, how to make peach jelly,



3 cups of juice from peach peeling/pits
2 tbs fresh lemon juice
4-1/2 cup sugar Pectin
  • To make jelly place the peach peeling and pits (minimum of 4 quarts) in a pan.
  • Barely cover the peelings and pits with water.
  • Bring to a boil and let simmer for 30 minutes.
  • Let stand overnight. (I put mine in the refrigerator)
  • Strain juice though a cloth (I use an old sheer curtain....Thanks Crystal! for the idea!....easy to reuse and easy to clean
  • Measure 3 cups of juice into pan.
  • Add 2 tablespoons fresh lemon juice.
  • In a separate bowl; measure 4-1/2 cups of sugar. Set aside. (Do not try to lessen the amount of sugar, jelly will fail) If you want a lower sugar jelly there is pectin for no or low-sugar jams/jellies.
  • Stir 1 box pectin into juice. (I use Sure Jell)
  • Add 1/2 teaspoon butter (it reduces foaming)
  • Bring to a full rolling boil on high heat. Stir constantly. ( A rolling boil is defined as a boil that will not stop bubbling when stirred)
  • Quickly stir in the sugar you set aside earlier. Return it to a full rolling boil and boil exactly 1 minute. Continue to stir constantly.
  • Remove from heat.
  • Skim off foam.
  • Ladle into sterilized jars.
  • Process in a water bath for 5 minutes.

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