Enjoy the fragrance and flavors of summer year-round with this homemade peach jelly recipe. It’s fresh, sweet, and the perfect way to stock your pantry.
Peach jelly flies off the shelves around here. It’s the flavor of peach season in a jar –bright and summery, sweet and tangy. A spoonful over homemade cottage cheese for a healthy snack, spread over a crusty slice of artisan sourdough, or stirred into a bowl of raw milk vanilla ice cream, it is thoroughly enjoyed.
How is jelly different from preserves? I already have a recipe for homemade peach preserves on the blog, so it might seem redundant. However, peach jelly is made with fruit juice and pectin, making it smooth, transparent, and wobbly, while preserves (or jam) are a blend of peaches, full of pulp and juicy peach bites.
One of the lovely things about peach jelly is that it can be made with peach juice any time of year. You can buy peach juice or make your own from fresh or frozen peaches. Peach scraps can also be used to make juice by simply adding water and sugar, bringing the mixture to a boil, and then straining. It’s a great way to reduce food waste and use every bit possible of those delicious, fresh peaches.
While other lower-acid fruits require processing at a higher temperature, which necessitates the use of a pressure canner, peaches are acidic enough to be preserved using a water bath, killing potential bacteria at a boil. This is part of what makes this an amazing recipe for beginners to canning.
Why You’ll Love This Recipe
Beautiful jars of jelly – The finished product is a transparent, lovely, naturally-colored jelly. It’s simply beautiful displayed on pantry shelves. Wrap it with ribbon and a gift tag to show appreciation to someone!
Delicious and fresh – Peach jelly has such a bright, sweet flavor. It brings freshness to any time of year.
Easy recipe for beginners – Canning can be intimidating, but this recipe is simple to follow and a great starting point for someone interested in home food preservation.
Interested in other kinds of food preservation? You can try freeze-dried eggs, water glassing eggs, instant pot applesauce, or homemade strawberry jam sweetened with honey.
Ingredients
Peach juice – Fresh, homemade juice from organic peaches is best, but store-bought juice will work as long as it is 100% juice.
Fruit pectin – Liquid pectin and dried pectin each help jelly to set, but are added at different points. Powdered pectin is mixed into the sugar and fruit before cooking, while liquid pectin is added to the fruit and sugar after they have been cooking, then boiled for a short period.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Cheesecloth or jelly bag for straining the peach juice.
Jelly jars with matching lids.
Water bath canner
Making the Peach Juice
Step 1: Wash and remove the pits from about 10 peaches. No need to peel, as the peel adds flavor and color. Chop peaches and add them to a large pot, adding 1 – 2 cups of filtered water. Cover and simmer for about 10 – 20 minutes or until the fruit has softened. I stir and press the peaches to squeeze all the juices out.
Step 2: Turn the heat off and allow the mixture to cool for a few minutes. Pour through a cheesecloth-lined strainer or a jelly bag for two hours or overnight. Let the juice drip without squeezing or pressing to keep the juices clear.
Making the Peach Jelly
Step 1: Wash lids, bands, and jars in warm, soapy water and set aside. Prepare the water canner by filling it with enough water to cover your jars. Heat water to a simmer, then submerge jars until ready for use. Do not boil.
Step 2: Measure the 3.5 cups of peach juice (from recipe above) into a large saucepan or pot. Add lemon juice and sugar, stirring well. You can add butter, if desired. Butter helps to reduce the foam at the top of the hot jelly, improving the appearance. Bring the peach mixture to a full rolling boil over medium-high heat, stirring often.
Step 3: Add liquid pectin, stirring constantly, and continue boiling for one minute. Remove from the heat. If foam does develop on top, just skim it off with a spoon.
Step 4: Remove the canning jars from the water. Ladle the hot jelly into the hot jars, leaving 1/4 inch of space at the top. A canning funnel is helpful for this part. After filling, wipe the rims of the jars with a clean cloth, place lids, screw bands on fingertip-tight, and return the filled jars to the water canner.
Step 5: Make sure the water is covering the jars at least one inch. Process the jars in the boiling water for ten minutes, then turn off the heat and leave the jars to rest for 5 minutes. After they’ve cooled a bit, remove the jars from the water canner and let them cool for at least 12 hours more. If the lid pops when pressed in the center, they are not sealed and need to be processed again. You can also choose to refrigerate or freeze the jelly instead.
Step 6: Store unopened jelly in a dark, cool place for a full year or longer. If opened, store in the fridge and use within a few weeks.
Tips
- Sterilizing jars is not required if the processing time is 10 minutes or longer.
- You can use homemade juice or bottled peach juice.
- This is a great way to use scraps from other peach recipes to create the juice. You’ll get the most flavor from very ripe peaches.
- When straining the juice, don’t squeeze the pulp, or the juice will be cloudy and your jelly less translucent.
- Don’t double the recipe. Doubled jelly recipes tend not to set.
- Do not use white peaches for canning, as they may not be acidic enough for the boiling method.
- When filling the jars, a canning funnel is a helpful tool to avoid spilling.
Recipe FAQs
Unopened, sealed peach jelly should be stored in a cool, dark place. It will last for 12 – 18 months or longer. For opened jars, store in the refrigerator for anywhere from several weeks to several months. Freeze for longer storage.
Peach jelly is made from peach juice, while preserves are made with blended fruit, offering different textures.
There may not be enough pectin in your jelly if it is very runny. Fruit has natural pectin, but it’s typically necessary to add extra pectin for the jelly to set. Make sure the pectin is not old or expired, and be sure the sugar-to-juice ratio is correct. If the jelly still does not set, don’t throw it out! You can try to add more pectin and repeat the cooking process, or simply use the runny jelly as a sauce or topping.
If some lids on your jars don’t seal, you can reprocess them after checking the lid or the rim for damage or residue that is preventing the seal. Wipe the rim with a damp cloth, replace with a clean lid, then process for another 10 minutes. If this doesn’t work, you can refrigerate the jelly and use it up within a few weeks.
If this recipe has too much sugar for your taste, simply reducing the amount of sugar may lead to a runny jelly. You’ll want to find a recipe that is specifically designed with a low-sugar option. This often requires a low- or no-sugar pectin, as well.
Yes, but the process is a little different. Stir 6 tablespoons of powdered pectin into the sugar first. Add all the ingredients to a pot and bring to a simmer. Then follow the same instructions as listed above.
More Recipes from the Farmhouse
- Fluffy Sourdough Biscuits
- Easy Hand Pies
- Danish Sourdough Pastries
- Sourdough Blueberry Cobbler
- Homemade Pop Tarts
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Homemade Peach Jelly Recipe
Equipment
- 1 cheese cloth or jelly bag
- 7-8 half-pint glass jars
- 1 water bath canner
Ingredients
Juice
- 3 – 4 pounds of peaches, approximately 10
- 1 – 2 cups water, filtered
Jelly
- 3.5 cups of peach juice
- ⅓ cup lemon juice
- 7 cups sugar
- ½ teaspoon butter, optional
- 6 ounces liquid pectin , or 6 tablespoons powdered
Instructions
Making The Peach Juice
- Wash and remove the pits from about 10 peaches. No need to peel, as the peel adds flavor and color. Chop peaches and add them to a large pot, adding 1 – 2 cups of filtered water. Cover and simmer for about 10 – 20 minutes or until the fruit has softened. I stir and press the peaches to squeeze all the juices out.
- Turn the heat off and allow the mixture to cool for a few minutes. Pour through a cheesecloth-lined strainer or a jelly bag for two hours or overnight. Let the juice drip without squeezing or pressing to keep the juices clear.
Making The Peach Jelly
- Prepare the water canner by filling it with enough water to cover your jars. Heat water to a simmer, then submerge jars until ready for use. Do not boil. Wash lids and bands in warm, soapy water and set aside.
- Measure the 3.5 cups of juice (from recipe above) into a large saucepan or pot. Add lemon juice and sugar, stirring well. You can add butter, if desired. Butter helps to reduce the foam at the top of the hot jelly, improving the appearance. Bring the peach mixture to a full boil over medium-high heat, stirring often.
- Add liquid pectin, stirring constantly, and continue boiling for one minute. Remove from the heat. If foam does develop on top, just skim it off with a spoon.
- Remove the canning jars from the water. Ladle jelly into the sterilized jars, leaving 1/4 inch of space at the top. A canning funnel is helpful for this part. After filling, wipe the rims of the jars with a clean cloth, place lids, screw bands tightly on, and return the filled jars to the water canner.
- Process the jars in the simmering water for ten minutes, then turn off the heat and leave the jars to rest for 5 minutes. After they’ve cooled a bit, remove the jars from the water canner and let them cool for at least 12 hours more. If the lid pops when pressed in the center, they are not sealed and need to be processed again. You can also choose to refrigerate or freeze the jelly instead.
- Store unopened jelly in a dark, cool place for a full year or longer. If opened, store in the fridge and use within a few weeks.
Notes
- Please double-check amounts when using the multiplying feature in the recipe card.
- You can use homemade juice or bottled peach juice.
- When straining the juice, don’t squeeze the pulp, or the juice will be cloudy and your jelly less translucent.
- Don’t double the recipe. Doubled jelly recipes tend not to set.
- Do not use white peaches for canning, as they may not be acidic enough for the boiling method.
- When filling the jars, a canning funnel is a helpful tool to avoid spilling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
