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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!

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!

3.67 from 9 votes

Peach Jelly Recipe

Canning β€” 40 mins

Prep Time 20 mins
Cook Time 20 mins
Servings 8 half pints
Course Breakfast, Sauce
Cuisine American
Author Robyn Stone | Add a Pinch
Preserve those juicy, fresh peaches to enjoy all year long with this fresh peach jelly recipe


For the peach juice:

  • 6 cups peeled pitted, and finely chopped peaches (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


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 ½ cup of water to the peach juice to make it equal exactly the 3 ½ cups needed.
  • 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.
  • Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.


Source: Ball Blue Book

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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:


Pantry Staples Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. I have never ever canned anything….someday I will get brave. I bet this is delicious! I love those summer peaches!

    1. 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!

  2. 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.

    1. 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!!! πŸ™‚

    2. If I only put a cup and half of water in the pot how do I get the 3 and a half cups of peach juice help please

    3. Hi Tracy,
      Cooking the peaches and the water should result in enough peach juice released to be 3 1/2 cups. Hope this helps!

  3. 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!

    1. 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!

  4. 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…..

    1. Well, that farmer’s market peach jelly is definitely delicious, I feel certain!!! πŸ™‚

  5. 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.

    1. 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!!! πŸ™‚ 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!

  6. There is something so fabulous about peach jelly…it’s mouthwatering. I like spicy peach too with a little jalapeno thrown in.

    1. Ohhhh, I’m going to have to make a batch of that, Cathy! It sounds yummy.

  7. I have been wanting to try canning some jelly but haven’t had the guts. Peach jelly would be a huge hit at my house.

  8. I’ve never canned anything, but I have so many peaches that are going to go to waste…I think I’m going to try this πŸ™‚

  9. 4 stars
    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?



  10. 5 stars
    your peach jelly looks so yummy and mouthwatering. Nice recipe dear. Going to try soon. thanks for sharing.

  11. 1 star
    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!

  12. 5 stars
    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

  13. 4 stars
    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.

  14. 1 star
    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.

    1. 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.

  15. 5 stars
    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!

  16. 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?

    1. Hi Brittney,
      For this recipe, you’ll want to use the amount of the ingredients listed so that your jelly sets properly.

    1. 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 β€œdiy liquid pectin.” I hope this helps.

    1. Chris, the jelly must be left to cool undisturbed for at least 12 hours or you make break the gel.