How to Make Peach Peel Jelly

Описание: How to Make Peach Peel Jelly is a fun way to use up all parts of your peaches. The flavor is truly AMAZING! Whether you are making a peach jam or preserves, pie filling, peach butter, you can end up with enough peels and pits to make this jelly. And, don't be fooled by the name, the flavor in mine came out as good if not BETTER than my jam flavor, I used a no to low sugar pectin, lowered the sugar by almost half and ended up with a flavor that is fresh as the peach itself. Easy to make as a "bonus" by using what most people throw away! Recipe below.
Also, a link to the pectin I used, as well as a link to the jam pan I have.

National Center for Home Food Preservation: https://nchfp.uga.edu/how/general.htm...

Links: Copy and paste in your browser

Disclosure: As an Amazon Associate I earn from qualifying purchases. There is no additional cost to you. The prices are the same.

Kilner stainless steel preserving jam pan: https://amzn.to/3QAkT63

Ball low to no sugar pectin: https://amzn.to/3KmvSvK

Fruit Saver Steam Canner: https://amzn.to/3OB6LrK

How to Make Peach Peel Jelly Recipe
5 cups of peach juice from boiling peach peels and pits in enough water to cover and simmering 2 hours, strained through cheesecloth or cotton towel to clarify juice after you have strained out peels and pits.

6 1/2 Tbsp of Ball low to no sugar pectin powder
3 1/2 cups of white sugar

Stir in pectin to juice, whisking to dissolve. Place on stovetop in tall sided pan and stir constantly, bringing up to a rolling boil. (one you cannot stir down, it keeps boiling hard)

Add in the sugar and return to a rolling boil. Set timer once it is boiling for 1 minute. (Stir constantly, do not allow to scorch or burn.) Remove from heat. Allow to sit a minute or two and using a spoon, remove foam from surface, if any.

Ladle jelly into hot jars, leaving a 1/4 inch headspace, wipe rims of jars clean with vinegar soaked paper towel, put on new lids and your rings fingertip tight.

Place in water bath or steam canner, with water around 180 degrees, but not boiling. If using water bath canner, make sure the water covers your jars tops by 1 to 2 inches. If using a steam canner, follow mfg instructions before beginning your timer.

When water begins to boil rapidly in water bath canner, set timer for 10 mins if 1/2 pints, 15 mins if pints. Follow instructions for the steam canner if using.
Remove jars from water after allowing to sit 5 mins after processing, to towel or rack on counter. Allow to sit for 12 to 24 hours before checking seals, removing rings and labeling for storage. Makes approx 2 and 1/2 pints or 5 half pint jelly jars.