PEACH JELLY
Peach jelly captures the flavor of fragrant fresh peaches in a simple preserve that can be enjoyed year round.
Provided by Ashley Adamant
Categories Canning
Number Of Ingredients 4
Steps:
- Extract the juice from peaches or peach peels by boiling them in a small amount of water for about 20-30 minutes. Strain through a jelly bag, cheesecloth or fine mesh strainer. Measure out 3 cups for a batch.
- Bring the peach juice and lemon juice to a boil over high heat. Mix the sugar with the powdered pectin to distribute, and add together.
- Return to a boil and cook for 1 minute.
- Pour into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.
- Turn off the canner and leave the jars in for another 5 minutes before removing to cool.
- Check seals, and store any unsealed jars in the refrigerator for immediate use.
SURE.JELL PEACH JELLY
Give this SURE.JELL Peach Jelly as gifts or keep it for your family! Preserve the deliciousness of peaches with our super easy peach jelly recipe.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Pit unpeeled peaches. Finely chop or grind fruit. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
PEACH JELLY
I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't worry about its consistency right away. It WILL gel and boy oh boy is it wonderful!! English muffins never had it so good!!
Provided by PJ Davis
Categories Jellies
Time 18m
Yield 8 half pints
Number Of Ingredients 3
Steps:
- Combine juice and pectin in a large saucepot.
- Bring to a boil.
- Stir in sugar and return to a rolling boil.
- Boil hard 3 minutes, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jelly into hot, sterile jars; 1/4" head.
- Process 5 minutes in boiling water canner.
- About 8 half pints.
Nutrition Facts : Calories 838.4, Fat 0.1, Sodium 26.4, Carbohydrate 216.9, Fiber 1.6, Sugar 187.1, Protein 0.5
PEACH GELS
These fruit gels are as wobbly as store-bought gelatins but loads healthier.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 64 one-inch cubes
Number Of Ingredients 4
Steps:
- In a large bowl, sprinkle gelatin over 1/2 cup cold water; let stand 5 minutes. Meanwhile, bring sugar and remaining 1 cup water to a boil in a small saucepan; stir until sugar is dissolved. Pour over gelatin mixture; stir until it is dissolved.
- Stir in peach juice, and pour mixture into an 8-inch square cake pan. Place in refrigerator until it is set, at least 3 hours or overnight. Cut into 1-inch cubes; serve.
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - PEACH JAM
Why heap loads of sugar on naturally sweet peaches? Use just enough (or none) with this SURE.JELL for Less or No Sugar Needed Recipes - Peach Jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
- Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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