Peach Jelly

by admin on December 20, 2009

by Laurel Harper
from Pennsylvania

Thanks, Sure Jell, for this recipe!

Note: This recipe uses the inversion method; if you prefer, simply use the water bath process instead.

Peach Jelly

3 ½ cups prepared juice (about 6 lbs. fully ripe peaches)
1 ½ cups water
1 box Sure Jell Fruit Pectin
4 ½ cups sugar, measured into separate bowl

1. 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.

2. 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.)

3. STIR pectin into prepared fruit in saucepot. Add ½ tsp. 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.

4. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Turn jars upside-down. After 5 minutes, turn upright. (Avoid improper lid seal by filling jars immediately with hot fruit mixture.) 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 (per tbl):
50 Calories
12 Carbohydrates

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