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3.67 from 9 votes

Peach Jelly Recipe

Preserve those juicy, fresh peaches to enjoy all year long with this fresh peach jelly recipe
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Sauce
Cuisine: American
Keyword: peach jelly
Servings: 8 half pints
Author: Robyn Stone | Add a Pinch


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 1/2 cup of water to the peach juice to make it equal exactly the 3 1/2 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