Peach Pit Jelly Recipes

PEACH JELLY

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.

SURE.JELL PEACH JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled peaches. Finely chop or grind fruit. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

SURE.JELL PEACH JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

PEACH PEELING-PEACH SEED JELLY

Steps:

• 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.

PEACH PIT JELLY

Steps:

• Save peels and pits of peaches when canning. Barely cover them with water in a large kettle. Bring to a boil and simmer for 30 minutes. Let stand overnight.
• Strain juice through cheesecloth.
• Measure 3 cups juice into a large pan.
• Add 1 package pectin.
• Bring to vigorous boil.
• Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees.
• Skim off foam.
• Pour into hot jelly jars and seal in a water bath canner. (follow times given for jelly)

PEACH PIT JELLY

Steps:

• Blanch, peel, and slice peaches, reserving peach pits and peels in a ziplock bag in the refrigerator.
• If you use 3 lbs of peaches to make a pie, pour off any excess juice and reserve in fridge.
• Sterilize jelly jars and lids in dishwasher.
• Cover peels and pits with 4 c. water, and bring to a boil.
• Let them steep, covered, for approximately 8 hours, or overnight.
• Drain liquid through cheesecloth, and add peach juice to strained liquid. You will have approximately 4 c.
• Pour into a LARGE pot. (When it's boiling with the sugar in it, it will climb high up the pan.)
• Bring peach liquid to boil and stir in 1 package plus 1 tablespoonful of pectin.
• Whisk for approximately 3 minutes, to dissolve any lumps of pectin.
• Add 4 c. sugar, and 1/4 c. lemon juice.
• Boil jelly till it comes to a temperature of 220º.
• Pour into sterilized jelly jars, and seal.
• Allow to cool for a bit on the counter.
• Store in refrigerator or freezer.

QUICK AND EASY PEACH JAM

Steps:

• Fill small sauce pan half full with water and bring to boil. Remove from heat. Place rings and lids from jars into the water. Be sure jars are washed.
• Peel and pit peaches. Finely chop fruit. Measure 4 cups of fruit into 6-8 quart sauce pot.
• Add lemon juice and fruit pectin and stir until well blended.
• Bring to a full rolling boil on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rims and threads. Cover with lids and rings. Screw bands tightly.
• Place jars upside down on a towel until cooled.
• Check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and you'll need to refrigerate.

PEACH PEEL JELLY

Steps:

• To prepare the juice, place your peels and pits in a stock pot and just barely cover with water. Simmer for 30 minutes and then allow to steep overnight.
• Strain the juice from the pot in the morning and discard (compost) the scraps.
• In a large pot, whisk together the peach juice and pectin and bring to a full, rolling boil.
• Add the sugar all at once.
• Return to a full, rolling boil and boil until it sheets off of the spoon. This took about 3 minutes for mine.
• Ladle into glass jars. Wipe the rims clean and top with lids and rings.
• Process in a water bath for 5 minutes.

PEACH PIT JELLY

Steps:

• Place pits in pan. Cover with water to about 1 inch over top of pits. Simmer 1 hour. Drain juice and strain. To 4 1/2 cups of juice, add lemon juice and pectin. Blend well. Put over hottest heat and bring to boil. Add sugar, blending well. Bring to boil and boil exactly 2 minutes. Remove from heat. Let boil subside. Skim carefully and pour into sterilized jars. Seal. (Juice may be stored in refrigerator until ready.)