Preserve juicy, fresh peaches to enjoy all year long with this delicious peach jelly recipe! So easy, this peach jelly is perfect for breakfast and more!
One drippy, juicy bite of a fresh peach has me wanting the year’s 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. I’m sharing this easy peach jelly recipe from Ball’s Blue Book Guide to Preserving. This is a simple recipe that makes about nine half pints.
Table of Contents
How to Make Peach Jelly Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this peach jelly, you’ll need peach juice made from peaches and water, lemon juice, sugar, and pectin.
Step-by-Step Instructions
- Measure the peach juice.
- Combine the peach juice, 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 minute, stirring constantly. Remove from heat. Skim foam if necessary with a stainless-steel spoon.
- Ladle the hot peach jelly into the hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process for 10 minutes in a boiling water canner.
What to Serve with Peach Jelly
Here’s the easy Peach Jelly Recipe. I hope you love it as much as we do!
Peach Jelly Recipe
Ingredients
For the peach juice:
- 6 cups peaches, , peeled pitted, and finely chopped (about 6 pounds)
- 1 1/2 cups water
For the peach jelly:
- 3 1/2 cups peach juice
- 1/4 cup lemon juice
- 7 1/2 cups sugar
- 6 ounces liquid pectin
Instructions
For the peach juice:
- 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.
- 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:
- Measure peach juice. You may add up to 1/2 cup of water to the peach juice to make it equal exactly the 3 1/2 cups needed.
- Combine peach juice, 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 minute, stirring constantly. Remove from heat. Skim foam if necessary with a stainless-steel spoon.
- Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Want to make peach jelly
I have the juice from peaches . How do I make jelly with sure jell?
Alvarine, here is a comment from Jill on how she used the powdered Sure Jell to make her Peach Jelly. “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.” I hope this helps.
Will it mess it up to put less sugar? Thanks.
Hi Brittney,
For this recipe, you’ll want to use the amount of the ingredients listed so that your jelly sets properly.
I canned 205 pounds of peaches and the juice I had left I wondered if I could make jelly from that. It already has sugar in it as I made the syrup to use to can, so is it possible at this point to just use that juice and pectin?
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!
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.
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.
Thanks, I will try that next 🙂
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.
I tryed to rate it a 5 but it wouldn’t let me!
how can i make 1/2 a batch
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
So sorry it wasn’t to your tastes.
This looks very tasty! I would love to try it one day!