Peach Pit Jelly
In the whole “waste not, want not” way of thinking, I decided to make some peach pit jelly after a friend had mentioned it. I figured it would be a great way to use up what would normally be thrown away!!
Now, we don’t eat jams or jellies very often because of the sugar content. I think last year we went through less than 1/2 dozen pints of jam, eating it maybe once a week or so. And this year hopefully we’ll eat even less as I try to cut sugar out of our diets more and more.
But anyways….I followed this recipe but changed it slightly because I used Pomona’s natural pectin and calcium water.
First I dumped all the skins, pits, and peach-y leftovers into a pot and poured in enough water to cover.
Then I left it out on the stove overnight looking all nasty and yuck. Seriously, it did not look appetizing at all!
After it sat out I then strained it through some cheesecloth and followed the directions in the Pomona box. I did not take pictures during this as I obviously have a hard time following directions. I put the pectin in at the wrong time, put the sugar in at the wrong time….and made a wretched mess as I let a sugar-y, peach-y pot overflow all over my stove.
And it’s delightfully delicious!
Peach Pit Jelly
- 4 qts Peach peels and pits
- Pomona's natural pectin
- 3 cups organic sugar
- Save peels and pits of peaches when canning. Barely cover them with water in a large kettle. Bring to a boil and simmer for 30 minutes. Let stand overnight.
- Strain juice through cheesecloth.
- Measure 3 cups juice into a large pan.
- Add 1 package pectin.
- Bring to vigorous boil.
- Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees.
- Skim off foam.
- Pour into hot jelly jars and seal in a water bath canner. (follow times given for jelly)