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
I followed directions precisely. How long does it take to set up?
Chris, the jelly must be left to cool undisturbed for at least 12 hours or you make break the gel.
Complete newbie to canning here and this came out great!! I’m so thrilled! After reading the comments, I halved the sugar to 2 1/2 cups. I also used this recipe with my peach juice to make peach jelly. I think I used 3 c. juice and 2 1/2 c. sugar, everything else I did exactly the same. I got 5 half pints of jelly and 3 pints of jam and they both taste absolutely scrumptious! I used my instapot on saute mode to do the water bath so my kitchen wouldn’t get so hot.
Thanks so much for a wonderful experience! 🙂
Your recipe says to combine “peaches”. Is that the actual peaches or peach juice?
Coleen, for the peach juice, you would combine the peaches and water in a large stainless steel sauce pan. For the peach jelly, you would combine the peach juice, pectin and lemon juice in a large sauce pan. Hope you enjoy the jelly.