Welcome, what would you like to do?


By Anne Landefeld on Monday, August 26, 2013 at 3:55am
? 3 cups peach juice (about 3= pounds peaches and 1/2 cup water)
? 5 cups sugar
? 1/2 cup bottled lemon juice
? 1 box powdered pectin
To Prepare Juice: Wash and slice or chop fully-ripe peaches. Do not pit or peel. Crush fruit. Place crushed fruit and 1/2 cup water in saucepan. Cover, bring to a boil and simmer 5 minutes, stirring occasionally. Extract juice*.

To Make Jelly: Measure sugar and set aside. Measure prepared juice, powdered pectin and lemon juice into a large saucepot. Bring to a full boil over high heat, stirring occasionally. At once, stir in sugar. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam. Pour jelly immediately into hot, sterile canning jars, leaving less than an inch headspace. Wipe jar rims and adjust lids. Process for 10 minutes in a boiling water bath.
Yield: About 5 or 6 half-pint jars
*I use a cheesecloth and place the peach pieces inside and squeeze hard to extract the juice. Normally, I have canned the peach meat and just use the peals and pits plus peach remnants for making the juice for the jelly.

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