Here in Hickery Holler the month of July usually means peaches. Starting with the July Alberta peaches and ending with the Indian Blood Red Peaches. This year has been a challenging one for fruit and especially peaches. With heavy storms this spring winds knocked off many of the small peaches and even blew over one of the Indian Blood Red Trees. The last month has brought soaring temperatures with no rain causing much of the fruit to fall prematurely in 100 degree temperatures.
But we keep going and have a meager crop at best but a crop none the less.
Since I still have some peach pie filling in jars from last year. And also peach pie filling in the freezer. This is why I always can extra when I have bumper crops because the next year you may have none at all. I decide to put some of these up in slices in jars since my grandson loves canned peaches.
Nothing goes to waste however here in the Holler so before the peels go to the pigs I make up a double batch of peach peel jelly.
PEACH PEEL JELLY
3 cups peach juice
1 package powdered pectin
3 cups sugar
* To prepare juice place peach peels and pits in a large pot and cover with cold water. Simmer for 15 minutes on medium heat stirring to keep from sticking. Remove from flame and let sit until cool enough to handle.
* Strain juice through jelly bag or pillowcase to remove juice and refrigerate overnight.
* Next day strain juice again to get out as much of the sediment that has settled as possible.
*Measure 3 cups juice and 1 box pectin in saucepan and bring to vigorous boil.
* Add 3 cups sugar and 1/4 tsp margarine to prevent foaming and boil rapidly until it reaches sheeting off stage or 220 degrees. Skim any foam and pour into hot jelly jars.
* Process in boiling water canner for 10 minutes. Makes 4 to 5 half pints.
Blessings from The Holler
The Canned Quilter