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.
Perfect! I was a bit worried it would end up too sweet but it didn't. My first batch was perfect but I messed up my second batch and made "syrup". Make sure you add your sugar all at once! Kids love the "syrup" on pancakes etc. It's a win win situation.
I was going to make this recipe, then found one on the certo website that I tried instead. The two recipes are actually quite different any my jelly didn't seem to get thick enough. I'm definitely trying this one with the rest of my peace juice.
This recipe was very helpful. We had a bumper crop of peaches two years ago. We had gallons of frozen peach juice to make jelly. Most of the other recipes called for lots of lemon juice, which, was not needed to preserve the tartness or flavor of the juice. Your recipe was perfect. Thanks. This is the first time I have taken the time, or had the time comment on a recipe that I found on the net. I am the husband of the jelly maker! My wife thanks you too! LOL
Easy to make and sooooo good, my husband dips a spoon in jelly and eats it like it was candy. Great in your corn flakes milk. In one batch I added a few cut up pieces of fresh strawberry and peaches. It is beyond good.
Delicious jelly. I did not process it in canner, but rather sealed the jars using the "inversion method" - -once ring is screwed on jar, turn jar upside down for 5 minutes. Jelly and jar must be very hot in order to seal.