A Fantastic Peach Jelly Recipe You Can Easily Follow

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Peach jelly preserves the summer peaches’ delicious flavor in a simple-to-make preserve. Peach jelly can be enjoyed all year, even though they are only available for a few months. Here is a fantastic peach jelly recipe you can easily make along with tips on how to make peach jam.

About Peach Jelly

The peach jelly recipe can be made from fresh peaches. It’s also a great way to use up any peach scraps in the kitchen. There are plenty of peach peels when you can peaches, make peach jam, or just make a peach pie.

It seems cruel to throw them all away when they still have a delicious gift to give.

Peach jelly can be made without peels, also. Remember that peaches are high-spray fruits and organic peaches are best used in the kitchen.

Making Peach Jelly

Ingredients

• 3 cups peach juice (see Note)
• 1/2 cup lemon juice
• 1 package pectin (sure gel 1.75 oz)
• 5 cups sugar

A “batch” refers to three cups of strained juice.

This will give you the “high sugar” jelly, which is what’s used in old-fashioned canning facilities. It’s very sweet but balanced out by tart lemon juice. It still has lots of peach flavors.

Pomona’s pectin gels in low-sugar recipes and makes a low-sugar peach jelly.

Pomona’s pectin is easy to use. All you need to do is add enough sugar to evenly distribute the pectin throughout the jelly and prevent clumping. A batch of peach jelly could contain as little as 1/2 cup. This is far less than the traditional recipe that calls for 5 cups of sugar.

The recipe I use is from Ball’s Blue Book Guide to Preserving cookbook, which they recently sent me along with other canning goodies. It’s a straightforward recipe that yields approximately nine half-pints.

Making Peach Jam

There are many peach jam recipes, but this is my favorite for a daily spread. It starts with fresh peaches, sugar, pectin, and a lot of pectin. Lemon juice gives homemade preserves a tart taste and acidity.

For the perfect amount of spice, I add a little bit of cinnamon or allspice. It’s enough to give the jam a hint or something special without overpowering the incredible peach flavor.

If you serve this jam, don’t be surprised if people ask you about the secret ingredient that makes it so delicious.

Ingredients

• 3 pounds Fresh peaches – 4 cups crushed This was approximately 7 medium-sized peaches
• 1 Powdered pectin in a package (approximately 1.75 ounces)
• 2 Spoonfuls Lemon juice
• 5 Cups Sugar
• 1/2 Take one teaspoon Allspice or cinnamon

Instructions

• Sort and wash fully ripe fruit. Take out the pits, skins, bruises, and stems. Crush peaches.
• Measure crushed peaches into a large pot. Stir in lemon juice and pectin. Place the saucepan on high heat. Stir constantly and bring to a rolling boil. Once the sugar and spices are added, heat to a full boil. Boil for 1 minute, setting a timer and stirring constantly.
• Remove from heat and skim the foam off. We keep the foam in the fridge and enjoy it on toast the next few days. It’s great warm right off the stove!
• Put the mixture into sterilized canning jars immediately. Fill the jars until 1/4 inch above the top. Seal the jars and let them sit in a boiling water bath for 5 minutes.

Time To Jam

Peach jelly is a delicious preserve that captures the flavor of a summer peach season. It can be enjoyed all year, even though they are only available for a few months. We have provided the best peach jelly recipe you can easily make at home.

Enjoy!