Tuesday, August 7, 2012

How to Can Peaches.....How to make peach Jelly

To peel peaches easily, drop into boiling water for 20-30 seconds. 

The peels will fall right off.

Remove Pits.

(Don't throw away the peels & pits, you can save these and make jelly out of them.)

Slice peaches and put into sterilized jars icon, within 1/2 inch to top.

Make a syrup of 1 cup of sugar to 2 cups of water.

 Place the syrup in a saucepan and bring to boil right before pouring into jar

Fill to within 1-1/2 inch of top with boiling syrup.

Put on cap, and screw band firmly tight.

water bath. (see the times below)

 Pints for 25 minutes and quarts for 30 minutes.

To make jelly place the peach peeling and pit (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.


The peach jelly is the set of jars in the middle. I had canned all of these in one day.

These were canned this past summer; but if you need some jelly now; you can always pick up some fruit from the grocery store. Its is best if you can pick up some organic fruit.

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