Peach Gels Recipes

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PEACH JELLY



Peach Jelly image

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!!

Provided by PJ Davis

Categories     Jellies

Time 18m

Yield 8 half pints

Number Of Ingredients 3

5 1/2 cups peach juice
1 package dry pectin
7 1/2 cups sugar

Steps:

  • 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.

Nutrition Facts : Calories 838.4, Fat 0.1, Sodium 26.4, Carbohydrate 216.9, Fiber 1.6, Sugar 187.1, Protein 0.5

PEACH JELLY



Peach Jelly image

Peach jelly captures the flavor of fragrant fresh peaches in a simple preserve that can be enjoyed year round.

Provided by Ashley Adamant

Categories     Canning

Number Of Ingredients 4

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

Steps:

  • Extract the juice from peaches or peach peels by boiling them in a small amount of water for about 20-30 minutes. Strain through a jelly bag, cheesecloth or fine mesh strainer. Measure out 3 cups for a batch.
  • Bring the peach juice and lemon juice to a boil over high heat. Mix the sugar with the powdered pectin to distribute, and add together.
  • Return to a boil and cook for 1 minute.
  • Pour into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.
  • Turn off the canner and leave the jars in for another 5 minutes before removing to cool.
  • Check seals, and store any unsealed jars in the refrigerator for immediate use.

PEACH BAVARIAN



Peach Bavarian image

Fruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Categories     Desserts     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) sliced peaches
2 packages (3 ounces each) peach or apricot gelatin
1/2 cup sugar
2 cups boiling water
1 teaspoon almond extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional sliced peaches, optional

Steps:

  • Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. , In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. , Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired.

Nutrition Facts : Calories 249 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 47g carbohydrate (47g sugars, Fiber 0 fiber), Protein 2g protein.

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