Peach pit jelly is a unique and flavorful preserve made from the pits and skins of the peach. It is often light amber in color and has a delicate, slightly nutty taste that pairs well with toast, scones, and even savory dishes like cheese and charcuterie platters. It’s a creative way to utilize every part of the peach and reduce food waste.
The easiest way I have found to peel peaches is to take a pairing knife and make an x on the bottom of the peach about 1/4 an inch deep. Then you will blanch them in boiling water for 90 seconds. If the peach is under ripe it may take a bit longer. If they are still not peeling easily toss back in the water for an additional 30 seconds. Continue until skin comes off easily.
I only use freestone peaches so pitting is very simple. Make a cut length ways around the peach. Grab each half and twist. The peach splits in half and you can pull the pit out.
Take your pits and skins and place in a deep saucepan. You’ll need about 1/2 cup of water for every 1lb of peach pit/skins. This really only works if you process a lot of peaches. It’s recommended the skin and pits of 25lbs of peaches per batch. I just placed all the skins, pits and juice from peeling into pan and covered it with water. Then you’ll place mixture in jelly bag or cheesecloth to drain over night. I use this one over a deep bowl.
- 4 1/2 cups Peach Juice for Jelly (if necessary add up to 1/2 cup water in order to get exact amount)
- 2 tbsp bottled lemon juice
- 1 package of pectin (I use low sugar Sure-Jell)
- 3 cups sugar
- Use liquid measuring cup to get exact amount of prepared juice. Stir in lemon juice and water if needed. Place in a deep saucepan.
- Measure exact amount of sugar into a bowl. DO NOT REDUCE SUGAR IN THIS RECIPE AS IT CAN CAUSE SET FAILURES
- Combine 1/4 cup sugar with 1 package of Sure-Jell. Stir into juice. Bring mixture to a full rolling boil.
- Stir in remaining sugar and bring back up to a boil for 1 minute.
Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove bubbles and wipe rim. Place lid and ring on jar tightening to fingertip type. Place jars into waterbath canner. Make sure water is 1 inch above jars. - Process pint jars for 15. Adjust time for altitude. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed.
