->Peach 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.