Peach Jelly Recipe | Add a Pinch

Peach Jelly Recipe | Add a Pinch

 

I’ve been all about peach recipes lately. Probably because I’m immediately blasted with the heady smell of peaches at our local farmer’s markets and produce stands lately. Heavy, lush, juicy peaches have been everywhere. Signs for fresh Georgia peaches and fresh South Carolina peaches have even greeted me from roadside stands as I’ve been driving along.

One drippy, juicy bite of those babies has me wanting peach season to never end.

I always have to remind myself to be sure and preserve as much of that peak peach deliciousness as possible by making peach jelly. It never fails though, by Christmas, I wish I’d preserved twice as much as I did. Maybe this is the summer I’ll do it!

Peach Jelly Recipe | Add a Pinch

The recipe I use if from Ball’s Blue Book Guide to Preserving cookbook that they sent me recently along with a package of other canning goodies. It’s a simple, straight-forward recipe that yields about nine half-pints.

Tomorrow, July 14th, is National Can-It-Forward Day and Ball is hosting a live webinar on for beginners and master canners alike! Be sure to visit the webinar site for details.

Now, for that peach jelly.

Here’s the recipe. Just be sure to make these soon! You’ll be so glad you did!

3.8 from 8 reviews
Peach Jelly Recipe
 
Prep time
Cook time
Total time
 
Preserve those juicy, fresh peaches to enjoy all year long with this fresh peach jelly recipe
Author:
Serves: 8 half pints
Ingredients
For the peach juice:
  • 6 cups peeled, pitted, and finely chopped peaches (about 6 pounds)
  • 1½ cups water
For the peach jelly:
  • 3½ cups peach juice
  • ¼ cup lemon juice
  • 7½ cups sugar
  • 6 ounces liquid pectin
Instructions
For the peach juice:
  1. Combine peaches and water in a large (about 8-quart) stainless-steel saucepot. Bring to a boil. Reduce to medium-low heat and simmer for about five minutes. Remove from heat and skim off any foam with a stainless-steel spoon. Cover and allow to stand for about 20 minutes.
  2. Strain the juice through a fine mesh sieve over a large bowl. Discard any pulp. Line the sieve with two layers of cheesecloth and strain the juice two times. Refrigerate if not using immediately.
For the jelly:
  1. Measure peach juice. You may add up to ½ cup of water to the peach juice to make it equal exactly the 3½ cups needed.
  2. Combine peaches, pectin and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minutes, stirring constantly. Remove from heat. Skim foam if necessary with a stainless-steel spoon.
  3. Ladle hot preserves into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Notes
Source: Ball Blue Book

 

 

Enjoy!

A while back, I asked on Facebook what things you all liked to can. I was impressed with all of the answers! From homemade salsa, jams, jellies, pickles, beans, tomatoes, and so many other mighty delicious things! What’s your favorite way to can though? The water-bath method, pressure-cooker, or freezer method?

If you are loving peach season as much as I am, you may also like these recipes:

 

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Comments

    • 2

      Robyn says

      Yes, someday you’ve got to try it. I still get a bit antsy at the beginning and try to rush things, but it is definitely not a process to take shortcuts.

      I’ve been all about peaches this summer. I just can’t resist them!

  1. 3

    says

    I’m not a canning savant in any way shape or form, so I get waaaay nervous when I can. BUT, what if I make pie and serve you coffee and pie, while I watch you can? That sounds like a plan to me.

    • 4

      Robyn says

      I’m certainly not one either, but it sure is good to have that summery goodness in the dead of winter. Well, I’m usually kicking myself that I didn’t do more. But.. as to the pie and serving me coffee.. I’ll still take it!!! :)

  2. 5

    says

    Gorgeous peach jelly, really my most loved jelly flavor since I was a kid. But I’ve never made it myself!! To answer your question…I have never used a pressure cooker, but remember Mom doing so. I do water bath, freezer, and refrigerator canning – just depends on what I’m canning or in the mood for or have the time for!

    • 6

      Robyn says

      Thanks! It’s my most loved, too. You just can’t beat it on a big buttery biscuit or on a wedge of brie. Mercy!

  3. 7

    Mary says

    What beautiful jars of peach goodness!!! I love peach anything, and the jelly looks so good. My favorite type of canning is buying the home-canned goodies at my local farmer’s market. lol! Maybe someday, so I’ll pin your recipe just in case! Thanks for sharing…..

    • 8

      Robyn says

      Well, that farmer’s market peach jelly is definitely delicious, I feel certain!!! :)

  4. 9

    Diana says

    I love to can! It’s so good and we really enjoy it later. I have never used a pressure canner but stick to a water bath, freezer and refrigerator. I have done green beans, tomatoes, pickled beets, pickled green beans, pickled okra, dill pickles, lime pickles, watermelon pickles, strawberry jam, apple butter, pear butter, salsa. My son just ventured into canning and tried pickled banana peppers this year! He was so proud his first batch all sealed the first time. Good stuff!!! I am getting ready to teach some ladies at my church how to make pickles and apple butter. None of them have ever done it and are interested in learning.

    • 10

      Robyn says

      Your son should definitely be proud! Sealing on the first time is a huge accomplishment! I have a feeling he learned from a great canner!!! :) Be sure to let me know how your lessons go at your church. I know they’ll be excited to learn and have fun doing it!

  5. 15

    Dave Aungst says

    Recipe looks good – but I have a question. Every recipe I’ve seen, so far, says when using liquid pectin, it’s the last ingredient added, then boiled for 1 min – when using powdered pectin, the sugar is the last.

    This is the first recipe where liquid pectin is used and the sugar is added last. Is this correct, and does it really make any difference?

    Thanks!

    PJ

  6. 16

    jahnu says

    your peach jelly looks so yummy and mouthwatering. Nice recipe dear. Going to try soon. thanks for sharing.

  7. 18

    Pat says

    I’m sorry, but that was a huge waste of sugar, juice and pectin. It was way over the top sickening sweet! I should have known that was way too much sugar for the amount of juice!

  8. 20

    Debbie says

    I made 2 batches of this peach jelly today…………… It was great! Thank you for sharing. I had tried to find the recipe on my SureJel, but it had every other kind but peach jelly. So when I found your recipe………I was so happy. Thank you

  9. 22

    Juanita says

    I fixed this Jelly receipt and it turned out great! Thank You for sharing! The first batch I made I quartered the peaches and cooked them with the peal on them. I put a little bit of water so I could cook them. The second batch I pealed the peach and put them in the freezer for peach cobble. I cooked the peels in a little bit of water and made the jelly from them. Now I have Jelly to eat as well as Peachs to make a cobble.

  10. 24

    Ana says

    Ok, I was so excited to try this! I figured I could make enough juice for two batches and just scoop out enough for each. I used 14 peaches just in case. after I did all that straining I only got two and a half cups of juice!!!!! What happened? It looked like baby food not juice.

    • 25

      Juanita says

      I peeled the peaches and used only the peels to make jelly. Put about a cup of water so the peels can cook. You might need more peaches than what you used. Drain the juice into a bowl throught a strainer. Then take a white dish towel that you can buy at Wal-Mart and strain the juice throught it. You can squeese the dish towel, they are called flour sacks, white dish towels. My jelly looks just like the one that is pictures on her.

  11. 27

    jill says

    I just made this today! Thanks for posting. I only had sure-jell powder so I heated 1/2 cup water and added the packet and brought to a boil. Then poured that in a one cup measure and added more water to equal one cup. I just used the whole 8 oz of “diy liquid pectin.” Thanks for posting!

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