Post by moldy on Jul 24, 2011 22:00:08 GMT -6
Peach Pit Jelly
This has to be the ultimate frugal recipe! And it is really good - has a very delicate peach flavor. If you can't get to it right away, you can freeze the pits and peels, then "juice" them later.
Peach Pit Jelly
4 qts (minimum) of peach peelings and pits (saved from when you are canning peaches)
Barely cover with water, bring to a boil and let simmer 30 minutes> Let stand overnight. Strain juice thru cheesecloth. (you should have roughly 3 cups juice).
Measure 3 cups juice into pan. Add 1 pkg powdered pectin and bring to a vigorous boil. Add 3 cups sugar. Boil until juice sheets off spoon. Skim off foam and pour into sterilized jars to 1/2 inch from top. Seal and process in water bath for 5 minutes. Makes 8 pints.
This has to be the ultimate frugal recipe! And it is really good - has a very delicate peach flavor. If you can't get to it right away, you can freeze the pits and peels, then "juice" them later.
Peach Pit Jelly
4 qts (minimum) of peach peelings and pits (saved from when you are canning peaches)
Barely cover with water, bring to a boil and let simmer 30 minutes> Let stand overnight. Strain juice thru cheesecloth. (you should have roughly 3 cups juice).
Measure 3 cups juice into pan. Add 1 pkg powdered pectin and bring to a vigorous boil. Add 3 cups sugar. Boil until juice sheets off spoon. Skim off foam and pour into sterilized jars to 1/2 inch from top. Seal and process in water bath for 5 minutes. Makes 8 pints.