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**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. 
Ingredients:
Peach skins (from about 20 lbs. of peaches)
Water
2 tbsp. lemon juice
2 tbsp. honey
2 tbsp. fruit pectin (no-sugar needed)
Directions:
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!
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TESTING!
I have a huge bag of organic cling peaches in the freezer from a food club I buy from. This would be a great use for some of them! Thank you for stopping by Monday Mania!
Hi
I have a lot of good recepies if you want,contact me if you need.I'll be more then happy o give them to you.