Ingredients Jump to Instructions ↓

  1. Peach Peeling & Pit Jelly

  2. Take 2 quarts of the peelings and pits left from canning/freezing

  3. peaches. Place in a pot and barely cover with water. Boil 30

  4. minutes, cool, and stick in the fridge overnight.

  5. Next morning, drain juice through a jelly bag or cheese cloth.

  6. Take the juice and mix with pectin and sugar as per the peach jelly

  7. recipe on the pectin box. Ex. The one I used: 4 1/2 cups juice,

  8. 3 cups sugar and low sugar pectin. It made aprox.

  9. 3 1/2 pints.


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