Peach Jelly
Capture the essence of summer with this homemade Peach Jelly recipe, a golden, sweet spread bursting with the fresh, floral flavor of ripe peaches. Made with just five simple ingredients—fresh peaches, sugar, lemon juice, water, and liquid pectin—this recipe perfectly balances sweetness with a subtle tangy edge. The silky jelly is achieved by straining the cooked peaches for a smooth, jewel-like texture that glistens on toast, pancakes, or your favorite pastries. With only 30 minutes of prep time and a straightforward water-bath canning process, this delightful peach preserve is perfect for beginners and seasoned jelly-makers alike. Preserve the taste of ripe, sun-soaked peaches all year long with this irresistible recipe!
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Recipe Information
Ingredients
- 4 lbs Fresh ripe peaches
- 5 cups Granulated sugar
- 0.25 cup Lemon juice
- 3 oz Liquid pectin
- 0.5 cup Water
Instructions
Wash the peaches thoroughly and remove any stems or bruised areas.
Peel the peaches, remove the pits, and slice them into chunks.
Place the peach chunks in a large pot with 1/2 cup of water. Bring to a gentle boil over medium heat and cook for about 10 minutes, stirring occasionally, until the peaches are softened.
Use a potato masher to crush the softened peaches and release their juices. Continue to simmer for another 5 minutes.
Pour the mashed peaches and juice into a fine mesh strainer or jelly bag placed over a large bowl. Allow the juice to drain completely, pressing gently to extract as much juice as possible. You should end up with about 4 cups of juice.
Pour the peach juice back into the cleaned large pot. Stir in the granulated sugar and lemon juice, and bring the mixture to a full rolling boil over high heat, stirring constantly.
Once boiling, quickly stir in the liquid pectin. Let the mixture return to a full rolling boil and boil for exactly 1 minute while stirring constantly.
Remove the pot from heat and skim off any foam with a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean, place the lids on, and tighten the bands until just finger-tight.
Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars and let them cool completely on a towel-lined surface.
Check the seals on the jars after 24 hours. Store in a cool, dark place for up to a year. Once opened, keep refrigerated and use within a month.
Nutrition Facts
Calories |
4542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 1183.3 g | 430% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 1153.9 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3509 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
