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Put the peach peels into a large pot and barely cover with water.
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Put on the stove and allow to come to a simmer for about 10 minutes.
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Take off the burner and let cool completely.
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Once cooled, begin straining the juice through cheese cloth at least 3 or 4 times.
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Then you will need 7 cups of juice in a large pot on the stove.
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Add the pat of butter and the pectin (if using).
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Put the pot on high heat and stir constantly.
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Bring to a hard boil, while still stirring, and add the sugar.
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Don’t dump in it but pour in gently – still stirring – and bring to another hard boil.
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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.
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Take off the stove and allow to sit a few minutes.
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Take a metal spoon and skim off any foam left on top.
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Ladle into mason jars.
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Wipe down the rims with a wet paper towel.
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Put the flat top on jars and screw the lids tight.
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Set in a simmering hot water bath for 10 minutes.
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Remove from bath and allow to sit in a non-drafty place for 24 hours so it will completely cool.
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Makes 9 half-pint jars.