I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't worry about its consistency right away. It WILL gel and boy oh boy is it wonderful!! English muffins never had it so good!!
- 5 1⁄2 cups peach juice
- 1 package dry pectin
- 7 1⁄2 cups sugar
- Combine juice and pectin in a large saucepot.
- Bring to a boil.
- Stir in sugar and return to a rolling boil.
- Boil hard 3 minutes, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jelly into hot, sterile jars; 1/4" head.
- Process 5 minutes in boiling water canner.
- About 8 half pints.
Hi, I just made this jelly today. It turned out perfect. I got 9 1/2 pt. jars. I had some "blood red" peach juice from my peaches last summer. The pectin makers didn't have any peach jelly recipes. Thank you for sharing. Mitzie
I had the same problem - tons of juicy peaches and no recipe for peach jelly. (I had already canned peach slices and made peach jam). So I followed the recipe exactly, using the peach juice unaltered from how it came out of the peaches. It did not gel. I left it for several days. Then today I decided to try re-boiling it. I boiled it and waited until it passed the sheeting test off the edge of a metal spoon and put it back into sterile jars and sealed it. It has gelled (spelling?) perfectly and I didn't have to add anything more. I suspect the peach juice was just too thin and needed to be boiled down prior to making the jelly but I think in the future I will just wait until I get sheeting, even if the pectin package says to only boil for 3 minutes. I also think the jelly is a tiny bit too sweet but I suspect that is necessary with added pectin. (Also - originally I got 9 1/2 half pint jars but today after re-boiling I have 7 jars).
This was excellent! I used 5-1/2 cups Welch's white grape peach juice. Followed recipe, and it turned out swell. Jelled up really nice, and my son loves it, he has already gone through a jar of it himself! Great recipe, thanks for sharing.