Preserve It . . . Canning Corner - Peach Pit Jelly!

Peach Season is in full swing!

Bottled peaches, peach jam, and . . .

Peach Pit Jelly!

If you've never had it, IT'S AMAZING and it's made

using the skins and pits of the peaches.

The color is BEAUTIFUL . . . seriously,

I think that's my favorite part!

Don't you just love it when you skin the last peach

and add it to your jar?

DONE AT LAST is what you're probably thinking . . . at least that's what I'm thinking!

Just when you were ready to take off that apron

and throw those old peach skins and pits away

so that you can go soak in a much needed bubble bath . . .

STOP!

YOU'RE NOT DONE!

You see that huge garbage pile of skins and pits staring you in the face?

Don't start crying . . . this sweet little delicacy is worth

just a little more of your time in the kitchen!

Peach pit jelly is DELISH!

Here's the Recipe:

Keep all of your skins and pits.

You can even use the bruised or over-ripe peaches for this part!

Put them into a pot and cover them with water.

Bring this to a boil and then turn it down to a simmer 

for about 20 minutes.

Pour the juice through a colander into a large bowl.

Discard the pits and skins at this point.

Pour the peach juice through a colander lined with cheese cloth.

Each batch will take:

5 cups of Peach Juice

1 package of Sure Jell Pectin

and

7 cups of Sugar

Bring the sugar and pectin to a boil.

Add sugar slowly and return to a boil for 1 minute.

Remove the jelly from the heat and remove the foam.

Pour jelly into clean jars.

Wipe the rim of the jar before adding new hot lids.

Tighten the canning ring to finger tight.

Process in a water-bath canner for 15 minutes.

Listen for the lids to pop and you're done!

Here's the PDF:

Preserve It . . . Canning Corner - Peach Pit Jelly Recipe PDF

Sooooo Good!

You'll be glad you did it!