Ahhh…..Sunday evening. I used to begin dreading Monday on Sunday evenings but now I get to enjoy the full day! Today I have made several more bacon recipes for our bacon month and mom asked me to make my Nana’s Banana Pudding…………so whew! I’m beat at this point. However, I promised those over on Facebook that I would share my recipe for Peach Jelly. Actually, it is my Nana’s recipe – seems like lots of my recipes are Nana’s. I guess that’s true but she had really good ones and she passed them down to the grandchildren and great grandchildren who were interested and took the time to listen and learn.
Peach Pro Tip
For peach jelly, you just need the peach peelings. Slice up the fruit and freeze it, for later. You can use the fruit for jam or maybe a nice peach cobbler.
Nana’s Peach Jelly
Ingredients:
The peelings from about 9 medium to large sized peaches.
1 box of powder pectin (if using)
1 pat of butter.
Water to cover peels.
6 Cups of sugar.
You will also need cheese cloth.
Directions:
Put the peach peels into a large pot and barely cover with water.
Put on the stove and allow to come to a simmer for about 10 minutes.
Take off the burner and let cool completely.
Once cooled, begin straining the juice through cheese cloth at least 3 or 4 times.
Then you will need 7 cups of juice in a large pot on the stove.
Add the pat of butter and the pectin (if using).
Put the pot on high heat and stir constantly.
Bring to a hard boil, while still stirring, and add the sugar.
Don’t dump in it but pour in gently – still stirring – and bring to another hard boil.
This is a foamer so you may have to turn down the stove a bit but allow the hard boil to continue for 60 seconds – don’t skimp on the full minute.
Take off the stove and allow to sit a few minutes.
Take a metal spoon and skim off any foam left on top.
Ladle into mason jars.
Wipe down the rims with a wet paper towel.
Put the flat top on jars and screw the lids tight.
Set in a simmering hot water bath for 10 minutes.
Remove from bath and allow to sit in a non-drafty place for 24 hours so it will completely cool.
Makes 9 half-pint jars.
Nana's Peach Jelly
Ingredients
- The peelings from about 9 medium to large sized peaches.
- 1 box of powder pectin if using
- 1 pat of butter.
- Water to cover peels.
- 6 Cups of sugar.
Instructions
-
Put the peach peels into a large pot and barely cover with water.
-
Put on the stove and allow to come to a simmer for about 10 minutes.
-
Take off the burner and let cool completely.
-
Once cooled, begin straining the juice through cheese cloth at least 3 or 4 times.
-
Then you will need 7 cups of juice in a large pot on the stove.
-
Add the pat of butter and the pectin (if using).
-
Put the pot on high heat and stir constantly.
-
Bring to a hard boil, while still stirring, and add the sugar.
-
Don’t dump in it but pour in gently – still stirring – and bring to another hard boil.
-
This is a foamer so you may have to turn down the stove a bit but allow the hard boil to continue for 60 seconds – don’t skimp on the full minute.
-
Take off the stove and allow to sit a few minutes.
-
Take a metal spoon and skim off any foam left on top.
-
Ladle into mason jars.
-
Wipe down the rims with a wet paper towel.
-
Put the flat top on jars and screw the lids tight.
-
Set in a simmering hot water bath for 10 minutes.
-
Remove from bath and allow to sit in a non-drafty place for 24 hours so it will completely cool.
-
Makes 9 half-pint jars.
You only need the peels? How interesting! Obviously, I know nothing about making jelly. BUT I know about eating it…and yours looks wonderful!
You need the fruit for jam but for the jelly – you just need the peels! Thank you!
Kelly, thanks for the recipe! I’m just concerned because I made this according to your recipe but the jelly doesn’t seem to be setting. I thought the pectin amount seemed low for so much juice? I’ve made jelly in the past and it was typically 1 box of pectin for about 3 cups of juice. The jelly is still just like juice in the jars. Help please 🙂
I just made 18- 1/2 pints yesterday, and not one of them have set. I followed the exact recipe. Please help. I used the same recipe this morning for grape jelly. Altogether I made 50 – 1/2 pints and 6 pints. I am definitely praying they set. It will be a waste of a lot of lids.
First — relax. It’s not time yet to get worried. This is jelly so its not going t set ‘hard’ anyway. Give it a few days. It’ll be fine
pretty!
Thank you!
Love this recipe and will make some very soon. This is the first time I’ve heard anyone else using peelings for jelly since my mom. She used to make luscious apple jelly using the apple peelings! Waste not, want not is what she always said! Thanks, Kelli, for the wonderful recipe and for bringing this memory of my mom to mind!
I’m going to have to try that apple peeling one – it’s apple season you know. Nana always made apple butter but never apple jelly, that I remember anyway! Thanks Cuz!
Hi Debbie — How long has it been since you made it? I made mine last Saturday and it didn’t jell up good until Thursday. So give it a couple of days and then if not, just pop open the lids, add some more pectin and bring it all back up to a boil for 1 full minute and re-ladle it in. Did you make it on a particularly humid day? Sometimes that will affect how quickly something jells up as well. Good luck!!
Thanks Kelli! It was raining that day but it usually hasn’t given me problems in the past. I’ll definitely give it a few days and see if it sets. I appreciate you getting back to me so quick 🙂
Such beautiful jelly, Kelli! And what a great way to use the peach peels so nothing goes to waste. I never thought of doing that. Thanks for sharing your wonderful recipes!
Thanks for dropping by Beth – always good to visit with you!
I have never had peach jelly, looks delicious Kelli! 🙂 How long will it keep?
Did you see my recent post, Ultimate Southern Pound Cake!?
Michael
http://michaelswoodcraft.wordpress.com/2014/08/11/ultimate-southern-pound-cake/
I haven’t read it yet but I think it will go great with my peach jelly! After you can the jelly it will last 2 or 3 years!
2 to 3 years, really! It was so good it didn’t last 3 months before it was all gone! Lovely recipe. Turned out perfect, very flavorful!
Monique! I’m so glad you enjoyed it. I was out this morning picking peaches off our tree to make preserved later this week — I can taste them now!
This jelly looks absolutely delicious, so full of fresh flavour 😀
Cheers
Choc Chip Uru
I’m too lazy to make jelly usually. With jam, you just throw it in and cook it down. This came out so beautiful, Kelli, that I may have to try it.
You will love it! Thanks!
Is it possible to keep the peel and just run it through a blender or something and make a jam instead of a jelly?
While it sounds logical, I have never done that and would not recommend it. However, if you try it — let us know how it goes!
Thanks, for the wonderful recipe and for bringing this memory of my mom to mind about peach jelly.