Peach Jelly Recipe
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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!
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
your peach jelly looks so yummy and mouthwatering. Nice recipe dear. Going to try soon. thanks for sharing.
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
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 🙂
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.
There is something so fabulous about peach jelly…it’s mouthwatering. I like spicy peach too with a little jalapeno thrown in.
Ohhhh, I’m going to have to make a batch of that, Cathy! It sounds yummy.
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.
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!
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…..
Well, that farmer’s market peach jelly is definitely delicious, I feel certain!!! 🙂
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!
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!
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.
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!!! 🙂
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
Hi Tracy,
Cooking the peaches and the water should result in enough peach juice released to be 3 1/2 cups. Hope this helps!
I have never ever canned anything….someday I will get brave. I bet this is delicious! I love those summer peaches!
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!