Peach Jelly

Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 8 cups per batch
         

Dribblicious peaches, made into a delicious jelly! This is a great way to use up excess fruit during the stonefruit season. Have jars of this sweet jelly ready in your pantry, to spread onto toast or serve with brie and crackers, and it's delicious warmed as a glaze on chicken or pork .... our favourite way is serving on crackers with cream cheese and peach jelly on top :)     
    
Ingredients:
2kg (4 1/2 pounds) peaches
water
3 tablespoons powdered pectin
7 cups white sugar
      
Day 1: Make peach juice.
Wash peaches, discarding stones leaving skins on (this gives the jelly a beautiful colour). Finely dice fruit, and place into a large pan and cover with water. Bring to a boil and simmer, covered, for 15 minutes (or use a steam juicer to extract juice). Drip fruit overnight through a jelly bag (or muslin, cheesecloth or a clean pillowcase) in the refrigerator to separate the juice from the pulp. Slowly straining results in a clear peach-coloured juice.
   
Day 2: Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
     
Make jelly.
Measure 5 cups of chilled peach juice into a large pan. Freeze any excess juice. Whisk powdered pectin into juice. Bring to a high boil then add the sugar all at once. Bring to a rolling boil (as high a boil as possible) and boil hard for 1 minute. Remove from heat. Discard foam.
           
Prepare lids.
Place the lids into bowl of boiling water. Remove the lids from the water when you are ready to place them onto the jars.
       
Ladle hot jelly into hot jars.
Immediately pour the hot jelly into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
   
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil), adjusting for altitude if required. When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
   

Peach Jelly Processing in Boiling Water Canner
Style of Pack	Jar Size	Altitude 0 – 1,000ft	Altitude 1,001 – 3,000ft	Altitude 3,001 – 6,000ft	Altitude ≥6,000ft
Hot	Half-pint Pint	10 minutes	10 minutes	10 minutes	15 minutes
www.foodpreserving.org

            
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.        

           

STEP-BY-STEP PHOTOGRAPHS OF THIS RECIPE