No hog to feed your peach pits and peels to? No problem! Don’t let all that delicious peach flavor go to waste. This recipe is a true show of southern ingenuity using all parts of the peach to make something delicious and easy to make.
|
Ingredients
- 4 quarts peach peels and pits
- 1 pkg powdered pectin
- 3 cups sugar
Servings: pints
Instructions
- Save peels and pits of peaches when canning or freezing. Barely cover them with water in a large pot.
- Bring to boil and simmer for 30 minutes. Let stand in refrigerator overnight.
- Strain peels, pits, and juice through cheese-cloth.
- Measure 3 cups of juice into a larger boiler. (If you don't have 3 cups, add some fruit juice to make 3 cups) Can follow directions on the pectin box
- Add 1 pkg powdered pectin and bring to vigorous boil.
- Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test (about 220 degrees).
- Skim off foam and pour hot jelly in jars and seal. (please boil jars in large pot or run under hot water before placing hot jelly in them, as this will prevent them from busting)
- Allow to sit overnight to cool and seal before moving.