What do you do with your peels and pits when you’re canning peaches or using them for jam? Mine used to go straight out to the chickens, but I’ve found a new way to get one more delicious use out of them before passing them off to the birds. Peach Peel and Pit Jelly!
To make this jelly you’ll need:
- Peels and pits from peaches. Just use the good ones, not the bruised spots or split pits.
- Sugar
- Pectin (I use MCP Pectin)
- Water Bath Canner
- Canning jars, lids, and rings
- Cheesecloth or jelly bag
Ready to get started? Here we go.
1. Collect your peels and pits as you are working with your peaches for whatever other canning or freezing project you are doing. If you need to store them overnight, cover them with water and add fruit fresh or lemon juice to keep them from turning brown.
2. Place the peels and pits in a pot with enough water to cover them plus about an inch over the top.
3. Bring the peel/pit/water mixture to a boil and boil for 10 minutes or so (not an exact science). The liquid will now be peachy or reddish colored depending on the type of skins you used.
4. Strain the liquid from the pot using cheese cloth or a jelly bag. Set the cheesecloth in a strainer to make it easier. If you squeeze the cloth, your jelly may turn out cloudy.
5. Measure 4 cups of liquid for each batch of jelly.
6. Put the 4 cups of liquid in a pot and add the pectin. Bring to a boil.
7. Add 4 cups of sugar and return to a boil, stirring constantly.
8. Boil 2 minutes, then ladle jelly into hot jars, apply lids, and process in a boiling water canner for 10 minutes (adjust for altitude).
9. Remove from canner and let cool. It may take them a while to set up. One batch I did took 24 hours before it was jelly consistency, so don’t give up on it too early! If it doesn’t set right, you can always use it as peach syrup! And it’s so pretty with the sun shining through it (until you get a bored-with-my-homework photobomber).
Jelly from what would normally have been tossed out. Yum!
Keep preparing! Angela
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