Recipe Collection: Peach Jelly
Don’t forget to check out and sign up for the Cheeseslave Surf and Turf course! Learn how to cook delicious, healthy grassfed meats and fish the easy way!
**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet, Monday Mania at The Healthy Home Economist and Wheatless Wednesdays at Naturally Knocked Up!**
Recently I canned a TON of peaches. I had read before doing so that I should save the skins and make peach skin jelly out of them, so I did. Gotta be extra frugal! The result was so good I’m going to share it with you.
Peach skins (from about 20 lbs. of peaches)
2 tbsp. lemon juice
2 tbsp. honey
2 tbsp. fruit pectin (no-sugar needed)
Put the peach skins in water in a medium saucepan and boil them down until thickened and syrupy. Strain them. If any of the strained liquid has grittiness in it, strain it again so you have only pure liquid (I had to strain twice). You need about 2 c. of liquid. Mix in the lemon juice and pectin, bring to a boil. Boil hard for one minute. Remove from heat and add honey, stir to combine. Pour into 4 oz. jelly jars that have been heated. Place lids on and process in a water bath canner. Makes about 6 jars.
If you’re looking for a recipe that does contain sugar, you can check out this Peach Pit Jelly from Donielle at Naturally Knocked Up!
Like what you've read? Subscribe so you never miss a post! You can also follow us on Facebook or Pinterest. Thanks for reading!