Peach Peeling Peach Seed Jelly
Transform your kitchen scraps into a tantalizing treat with this ingenious Peach Peeling Peach Seed Jelly recipe! Perfectly blending sustainability and indulgence, this recipe turns peach peels and seeds—often discarded—into a luscious, golden jelly bursting with fresh, fruity flavor. Simmered with water, sugar, and a pop of zesty lemon juice, the peach-infused liquid is thickened with powdered pectin to create a glossy, spreadable finish. With a prep time of just 20 minutes and a cook time of 45, this surprisingly simple method elevates your breakfast table or dessert spread while reducing food waste. Ideal for toast, pastries, or even as a glaze for roasted meats, this homemade peach jelly will quickly become a pantry favorite. Great for seasonal canning projects or as a unique homemade gift, it’s a sweet reminder that the best flavors often come from the most unexpected ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole Fresh peaches (ripe)
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 cups Water
- 1 packet Powdered pectin
Instructions
Thoroughly wash the peaches to remove any dirt or residue.
Peel the peaches, saving the peels and seeds in a large bowl. Set the flesh of the peaches aside for another use.
In a large saucepan, add the peach peels, seeds, and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 30 minutes to extract flavor.
Strain the mixture through a fine mesh sieve or cheesecloth into a clean pot, discarding the solids. You should have a clear peach-infused liquid.
Add the granulated sugar and lemon juice to the peach-infused liquid. Stir well to dissolve the sugar.
Bring the mixture back to a boil over medium-high heat. Stir in the powdered pectin, ensuring it’s fully combined.
Continue boiling the mixture for 5-7 minutes, stirring frequently, until it thickens and reaches a jelly-like consistency. You can test it by placing a small amount on a chilled plate; if it wrinkles when nudged, it’s ready.
Remove the pot from heat and let it cool slightly for 5 minutes.
Pour the jelly into sterilized jars, leaving about 1/4 inch of space at the top. Seal tightly with lids.
Allow the jars to cool completely at room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath for long-term storage.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 492.7 g | 179% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 476.4 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1741 mg | 37% | |
*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.
