Tuesday, August 17, 2021

Peach Jelly Made From Peach Skins & Peach Pits


I try not to waste anything. So after canning peaches, I make a point to save the peach pits and peels. Make sure that any rotted and bad spots are put in a separate bowl and not added to this. When canning peaches, they are first washed, so my peach peels are clean and dirt free.

  • 3 cups of peach peels & pit juice (You will collect this in the morning after it has sat overnight in the refigerator) See instuctions before on how to prepare this.
  • 1 box of powdered pectin or equivalent (i.e Surejell)
  • 3 cups sugar


  1. To make the juice, put your peels & pits in a pot.
  2. Add only enough water to cover the peels and pits.
  3. Simmer for 30 minutes.
  4. When cool, store in refrigerator over night. 
  5. Strain the juice with a fine mesh sieve or a few layers of cheesecloth. I actually use a sheer curtain. Thanks to my daughter for this hint/tip/hack. Clean up is as my grand-daughter used to say "Easy-Peasy Lemon squeezy"
  6.  Disgard the peels & pits. 
  7. over med-high heat, whisk together the peach juice & pectin. Bring to a full, rolling boil.
  8. Add the sugar.
  9. Return to a full, rolling boil. Boil until it sheets off of the spoon. Usually about 3-4 minutes. I use a themometer. (220°F )
  10. Ladle into glass jelly jars. 
  11. Using a damp papertowel, wipe the rims clean.
  12.  Top with lids and rings.
  13. Process in a water bath for 5 minutes.
  14. Makes about 2 pints.

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