Posted by Peach jelly captures the flavor of fragrant fresh peaches in a simple preserve that can be enjoyed year round.
Ingredients
- 3 cups peach juice (see note)
- 1/2 cup lemon juice
- 1 package pectin (sure gel 1.75 oz)
- 5 cups sugar
Instructions
- 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.
Notes
For a low sugar peach jelly, use pomona’s pectin or another low sugar added pectin. Use as little as 1/2 cup sugar to 3 cups juice. Mix the pectin powder into the sugar to distribute.
Pomona’s pectin comes in 2 parts, pectin powder and calcium water. Add the calcium water directly to the peach juice, and mix the powdered pectin into the sugar.
Add 1 teaspoon of each pectin powder and calcium water for each cup of peach juice. (ie. 3 teaspoons of each for a batch)
