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
We never waste a thing...I thought all jellies for made from the parts left over! Beautiful peaches and nice color in the jelly. We have no peaches this year.ReplyDelete
One year we lost a pie cherry tree while it was loaded with fruit...the very small old fashioned cherry...tiny. I picked and picked those tiny cherries until I was blue in the face. The last two batches of juice, I put limbs, seeds and all in and used a collander...best cherry jelly of the decade!!!
My Peaches are full of worms again, second year in a row...we had the exterminator spray it , but it's evident that didn't work..Do you have any suggestions? Thanks, GinnyReplyDelete
I just made this recipe! Fabulous! Thanks!ReplyDelete
Blessings from The HollerDelete
Can I use the liquid pectin?ReplyDelete
Hi there, I just wanted to let you know that I used your recipe today for peach peel jelly. I'm a newbie at the canning anything and I've jumped right in with canning and so far in the last week, this is the 3rd jelly recipe I've made. My husband says that this is his favorite so far. Thanks for the great easy instructions!ReplyDelete
You are very welcome and come back and see us!Delete
I love to come and read all about your canning and your life on your farm. I have made the peach peel jelly also. I simmer cinnamon sticks in the juice. I give the jelly a fancy name "Essence of Peach Cobbler". LOLReplyDelete
I have a bag of mushy peaches do you think I could use them or should I peel them and use the peels and pits?ReplyDelete
Until reading your post, I had no idea that a person could make jelly from peelings. I just made a BIG batch from some peaches I found on sale. Thank you so much for sharing your wisdom!ReplyDelete