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.

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.

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 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.)

PEACH JAM

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

PEACH JELLY

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.

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 JELLY

Steps:

• Place the peaches and pits in a large, nonreactive pot, and using your hands, mash until no large pieces of fruit remain. Add enough water to keep the mixture from sticking (see page 295) and bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes.
• Place the fruit in a jelly bag and place over a large bowl (see page 293). Let rest until all the liquid has drained, about 6 hours or overnight.
• When you are ready to make the jelly, place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jelly.
• Sterilize four 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Measure the amount of peach juice (you should have about 8 cups) and place it in a large nonreactive pot. Add 3/4 cup of sugar for each cup of peach juice, and the lemon juice.
• Follow the procedure for Raspberry Jam (page 289), including bringing the peach juice mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. Store the unopened jars of jelly at room temperature for up to 1 year. Once the jar is opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.
• fruit juice for jelly
• When preparing juice for jelly, water is needed to extract the fruit juice. Wash hard fruits like apples, peaches, and pears. Without peeling or coring, quarter the fruit and measure the quantity. Place in a large saucepan. For every 1 quart of fruit, add about 1 cup of water, or just enough to keep the fruit from sticking. Simmer over low heat until the fruit is soft. For soft fruits such as berries, add 1/2 cup of water per 1 quart of fruit and simmer until soft. Finally, berries vary in size and juiciness, so the yield will also vary. Simply stick to the rule of 3/4 cup of sugar (or 1 cup if you want it sweeter) per cup of juice.

PEACH PIT JELLY

Steps:

• Place peach pits and peelings in a large kettle. Fill kettle with enough water to cover the fruit by 2 inches. Bring to boil cook at a low boil for 30 to 45 minutes. Strain and measure (there should be 3 1/2 cups of juice). If necessary boil down or add water to equal this amount. Return juice to cleaned kettle. Add pectin and bring to a full boil. Add sugar and boil 2 minutes, stirring constantly. Remove from heat and skim foam. Fill sterilized jars and seal according to manufacturer's instructions.Note: When you buy a bushel of peaches for canning, save the leftover peach pits with good juicy bits of peach still attached. Combine these with peach peelings, sugar, and pectin, and you have an unusual, delicately flavored jelly.