Description
This Peach Jelly Recipe captures the sunny taste of ripe peaches in a jar — simple, sweet, and perfect for spreading on toast or gifting to friends.
Ingredients
- 4 pounds ripe peaches
- 1 cup sugar per cup of peach juice
- 1 box fruit pectin
- 2 tablespoons fresh lemon juice
- Water, for blanching and simmering
Instructions
- Wash peaches under cool water. Blanch in boiling water for 30 seconds, transfer to ice bath, then peel, pit, and chop.
- Place peaches in a large pot with a splash of water. Simmer over medium heat for about 15 minutes until fruit breaks down.
- Crush peaches with a potato masher, then strain juice through a jelly bag or fine sieve into another pot. Let drain naturally for clear jelly.
- Measure the juice. For each cup of juice, add 1 cup of sugar. Pour juice into a clean pot and stir in lemon juice.
- Gradually stir in sugar while heating over medium-high heat. Bring to a gentle boil, stirring constantly.
- Dissolve pectin in a little water if using powdered, then add to the pot while stirring.
- Bring jelly to a rolling boil for 5–10 minutes. Use a candy thermometer to reach 220°F (104°C) or use the spoon test.
- Skim any foam. Carefully ladle hot jelly into sterilized warm jars, leaving ¼ inch headspace.
- Wipe rims clean, add lids and bands, then process jars in a boiling water bath for 5–10 minutes.
- Cool jars. Listen for the pop — store sealed jars in a cool, dark place for up to a year.
Notes
Check lids to ensure they’re sealed. Refrigerate any unsealed jars and enjoy first. Spread on toast, swirl into yogurt, or give as a sweet homemade gift.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Preserves
- Method: Canned
- Cuisine: Homemade