Prep 24 hrs
Cook 30 mins
Make a delicious clear peach jelly using the peelings and seeds.
- 4 quarts peelings and seeds from peaches, minimum
To every 3 cups juice
- 1 package dry pectin
- 3 cups sugar
- Place a minimum of 4 qts peelings and seed in heavy pan.
- Barely cover with water.
- Bring to boil and let simmer for about 30 minutes.
- Let stand overnight.
- Strain juice through cheesecloth.
- Measure 3 cups juice into pan.
- Add 1 pkg powdered pectin.
- Bring to a rigorous boil and add 3 cups sugar.
- Boil juice rapidly until drops sheet off spoon as in jelly testing.
- Skim off foam.
- Pour into sterilized jars to within 1/2 inch from top.
- Band and process in water bath for 5 minutes.
- For concern about the aspects of using peach seeds, here is a bit of info about the usage of peach products, Peach Uses & Scientific Evidence For Peach leaves and bark have demulcent, sedative, diuretic and expectorant properties, and work well to relieve bladder inflammation and urinary tract problems. The leaves and bark can also be used to treat whooping cough, ordinary coughs, and chronic bronchitis. Peach seed (kernel) can be used as a mild laxative, and an expectorant for the lungs, nose and throat, and it can help relieve chest pain and spasms. Peach bark is still used to improve blood flow and eliminate blood stagnation caused by amenorrhea, dysmenorrhea, postpartum abdominal pain, and pain and swelling due to external injuries.
- Since there is only one pit per peach and alot of peel, the recipe should not be altered if the peach seed is left out.
While cruising for recipes the other day, I found this one. A true recipe/canning addict, I tucked it away "just in case". Three days ago, I got six boxes of peaches at our local farmer's market, intending to can some sliced peaches. When I started blanching and peeling, I remembered this recipe. "What the heck," I thought, "Why not?" They were ingredients that would have gone to waste anyway, so I wouldn't be out anything (other than the sugar and pectin). I canned my peaches in two shifts: Saturday and Monday. I knew I was going to make the jelly, so I put the peels and pits in an airtight container and stored them in the fridge. On Monday, I combined them with the fresh peels when I started the jelly-making. The peels in the fridge were a little bit darker, but that didn't seem to harm the color/flavor of the jelly at all. As a rule, I'm not a "jelly-person", preferring the chunks of fruit in jam. So, in a way, I was a bit of a "hard-sell". But oh, my gosh!!! This is the most incredible, delicate, delightful jelly! I currently have a total of 20 half-pints of gold sitting on my counter, cooling. I even canned the foam! I wasn't willing to waste any of it! Due to the "rather safe than sorry" school of thought, I decided to water-bath them after sealing them. I just brought the water in the canner to a boil, then took them out. If you've ever debated about making this recipe, debate no longer. If I could, I would give it fifty stars! Thank you so much for a wonderful recipe, Taylor...this one is going in my "pass on to my children" cookbook!
Just like Gramma used to make!! My DD had so much fun taking sandwiches for lunch and bragging that mom made the jelly!!
This one would make Grandma proud! My Gram never wasted anything, and I have to admit I felt very good making jelly and not using anything from my peach supply other than what I would have thrown out. I read the directions on the pectin after I made this and noticed it said not to squeeze the juice out of the pulp left in the cheesecloth because it may make the jelly cloudy. I'd already squeezed it...it doesn't look cloudy so far, but I'll remember next time! It tasted good when I skimmed off the foam, and it set up after processing. Thanks for a penny stretcher!