The Best Homemade Peach Jelly Recipe
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.
Servings: 7 half-pint jars
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
Serving: 7jars | Calories: 892kcal | Carbohydrates: 228g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 347mg | Fiber: 5g | Sugar: 223g | Vitamin A: 894IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg