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Peach Jelly


  • 4 qt. peach peelings and seeds
  • water
  • 1 pkg. powdered pectin
  • 3 cups sugar


Save peeling and seeds when canning or freezing peaches. Place peach peelings and seeds (minimum 4 qts.) in heavy pan. Barely cover peelings and seeds with water. Bring to a boil and let simmer for 30 minutes. Let stand overnight. Strain juice through cloth. Measure 3 cups juice into pan. Add 1 package powdered pectin. Bring to a vigorous boil. Add 3 cups sugar. Boil juice rapidly until drops sheet off a spoon as in jelly test. Skim off foam. Pour into sterilized jelly jars to within 1/2 inch of top. Put on cap; screw band firmly tight and process in boiling water bath 5 minutes. Makes 6-8 jars.


By Robin from Washington, IA

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