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 Mr. Picky Eater me to make my Nana’s Banana Pudding…………so whew! I’m beat at this point however I promised those over on Face Book 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.
There’s really no good way to photograph canning so the top picture is all I have posted. It’s pretty though isn’t it? Let’s just get on with the recipe:
The peelings from about 9 medium to large sized peaches. (make yourself a peach cobbler with the 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.
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.