There’s something truly special about preserving the taste of summer in a jar—especially when it’s golden, sweet peach jelly. That’s why I always save my scraps when making peach jam. If you’ve ever sunk your teeth into a juicy peach on a hot summer afternoon, you know the magic I’m talking about.
Whether you’re brand new to water bath canning or a seasoned preserver, this recipe is simple, reliable, and downright delicious.
INGREDIENTS
- 3-1/2 cups prepared peach juice (from about 6 lb. fully ripe peaches)
- 1 box SURE-JELL Fruit Pectin
- 1/2 cup lemon juice
- 5 cups sugar
DIRECTIONS
Step 1: Prepare Your Peaches
I personally make peach jam and use the peels and peach left on pit to make the jelly but you can just wash and chop peaches if you do not want to do anything with the peach pulp.
Option #1 Wash and chop your peaches (no need to peel).
Option #2 Use peach peels and pits leftover from peach jams.
Place in a large pot with just enough water to cover the fruit. Simmer for 15–20 minutes, mashing as they soften. Strain through a jelly bag or cheesecloth to collect just the juice—this may take several minutes to an hour.
Step 2: Get Jars and Equipment Ready
Sterilize jars in boiling water or a hot dishwasher cycle. Keep them hot until ready to use. Fill your canner with water and bring to a simmer.
Step 3: Cook the Jelly
Measure 4 cups of peach juice into a large pot. Stir in lemon juice and pectin. Bring to a full rolling boil (one that doesn’t stop when stirred). Add sugar all at once, stir well, and return to a full boil. Boil hard for 1–2 minutes, stirring constantly.
Step 4: Jar the Jelly
Remove from heat. Skim off any foam if desired. Carefully ladle the hot jelly into jars, leaving ¼-inch headspace. Wipe rims, apply lids and screw bands on finger-tight.
Step 5: Water Bath Process
Place jars in the canner with at least 1 inch of water covering them. Bring to a boil and process for 10 minutes (adjust for altitude if needed). Remove jars and let them cool on a towel-covered counter for 12–24 hours.