Recipe Archives->Preserving->Peach Jelly

Peach Peeling & Pit Jelly

Take 2 quarts of the peelings and pits left from canning/freezing
peaches.  Place in a pot and barely cover with water.  Boil 30
minutes, cool, and stick in the fridge overnight.

Next morning, drain juice through a jelly bag or cheese cloth.
Take the juice and mix with pectin and sugar as per the peach jelly
recipe on the pectin box.  Ex. The one I used:  4 1/2 cups juice,
3 cups sugar and low sugar pectin. It made aprox. 3 1/2 pints.

Printable version: peach-jelly.txt.