Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Yield: 6 half-pint jars (approximately 48 servings)
Serving Size: 1 tablespoon
Ingredients
- 4 pounds fresh ripe peaches
- 4 cups water
- 1 package (1.75 ounces) powdered fruit pectin
- 5 cups granulated sugar
- 2 tablespoons lemon juice
Equipment Needed
- Large stockpot
- Jelly bag or fine-mesh strainer
- Large saucepan
- Wooden spoon
- Measuring cups
- Sterilized glass jars with lids
- Ladle
- Jar funnel (optional)
Instructions
Step 1: Prepare the Peaches
Wash the peaches thoroughly under cool running water. Remove any bruised or damaged spots. There is no need to peel the peaches because the skins contribute flavor and color to the juice.
Cut the peaches into quarters and remove the pits. Place the peach pieces into a large stockpot.
Step 2: Extract the Peach Juice
Pour 4 cups of water over the peaches. Bring the mixture to a boil over medium-high heat.
Reduce the heat and simmer gently for 20 minutes, stirring occasionally. As the peaches cook, they will soften and release their juice.
Remove the pot from the heat and carefully pour the mixture into a jelly bag or a fine-mesh strainer lined with cheesecloth. Allow the juice to drip naturally into a large bowl for at least 1 hour.
Avoid pressing or squeezing the fruit, as this can make the jelly cloudy.
You should obtain approximately 4 cups of peach juice.
Step 3: Prepare the Jelly Mixture
Pour the peach juice into a large saucepan. Add the lemon juice and powdered pectin.
Stir continuously over medium heat until the pectin dissolves completely.
Bring the mixture to a full rolling boil that cannot be stirred down.
Step 4: Add the Sugar
Gradually add the sugar while stirring constantly.
Increase the heat and return the mixture to a rolling boil.
Boil hard for exactly 1 minute while stirring continuously.
The jelly should become slightly thicker and glossy.
Step 5: Test the Jelly
To check if the jelly is ready, place a small spoonful on a chilled plate.
Allow it to cool for a few seconds and gently push it with your finger. If the surface wrinkles slightly, the jelly has reached the proper setting point.
If necessary, boil for another minute and test again.
Step 6: Fill the Jars
Remove the saucepan from the heat.
Skim off any foam from the surface using a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about ΒΌ inch of headspace at the top.
Wipe the jar rims clean and secure the lids.
Step 7: Process the Jars
Place the filled jars into a boiling water bath canner.
Process for 10 minutes.
Carefully remove the jars and place them on a towel-lined surface.
Allow the jars to cool undisturbed for 12 to 24 hours.
Check that the lids have sealed properly before storing.
Tips for Success
- Use fully ripe peaches for the best flavor and natural sweetness.
- Do not overcook the jelly, as excessive cooking may result in a darker color and firmer texture.
- Fresh lemon juice helps balance the sweetness and supports proper gel formation.
- Always use clean, sterilized jars to ensure safe storage.
- Label jars with the preparation date for easy tracking.
Serving Suggestions
Peach jelly is incredibly versatile and can be enjoyed in many ways:
- Spread on toast, croissants, or English muffins.
- Serve with warm biscuits and butter.
- Use as a topping for pancakes or waffles.
- Add a spoonful to plain yogurt.
- Glaze fruit tarts and pastries.
- Pair with cheese boards for a sweet contrast.
- Stir into tea for a subtle peach flavor.
Storage Instructions
Refrigerator
Once opened, store peach jelly in the refrigerator and use within 3 weeks.
Pantry
Properly sealed jars can be stored in a cool, dark place for up to 12 months.
Freezer
Peach jelly may also be frozen in freezer-safe containers for up to 1 year.
Frequently Asked Questions
Why didn’t my jelly set?
This can happen if the fruit-to-pectin ratio was incorrect or if the mixture was not boiled long enough. Allow the jars to cool completely, as some jellies take up to 48 hours to fully set.
Can I reduce the sugar?
Sugar helps preserve the jelly and contributes to the setting process. If reducing sugar, use a low-sugar pectin specifically designed for that purpose.
Can I use frozen peaches?
Yes. Thaw the peaches completely before cooking and include any juices released during thawing.
Nutrition Information
Per Serving (1 Tablespoon)
- Calories: 45
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Total Sugars: 11g
- Added Sugars: 10g
- Protein: 0g
- Vitamin C: 2% Daily Value
- Potassium: 1% Daily Value