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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pints 421g Recipe makes 8 pints) |
||
| Calories 443 | ||
| Calories from Fat 7 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 12mg | 0% | |
| Potassium 647mg | 18% | |
| Total Carbohydrate 113.1g | 37% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 103.5g | ||
| Protein 3.1g | 6% | |
Ingredients
- 4 quarts peelings and seeds from peaches, minimum
To every 3 cups juice
- 1 package dry pectin
- 3 cups sugar
Directions
1
Place a minimum of 4 qts peelings and seed in heavy pan.2
Barely cover with water.3
Bring to boil and let simmer for about 30 minutes.4
Let stand overnight.5
Strain juice through cheesecloth.6
Measure 3 cups juice into pan.7
Add 1 pkg powdered pectin.8
Bring to a rigorous boil and add 3 cups sugar.9
Boil juice rapidly until drops sheet off spoon as in jelly testing.10
Skim off foam.11
Pour into sterilized jars to within 1/2 inch from top.12
Band and process in water bath for 5 minutes.13
For concern about the aspects of using peach seeds, here is a bit of info about the usage of peach products, Peach Uses & Scientific Evidence For Peach leaves and bark have demulcent, sedative, diuretic and expectorant properties, and work well to relieve bladder inflammation and urinary tract problems. The leaves and bark can also be used to treat whooping cough, ordinary coughs, and chronic bronchitis. Peach seed (kernel) can be used as a mild laxative, and an expectorant for the lungs, nose and throat, and it can help relieve chest pain and spasms. Peach bark is still used to improve blood flow and eliminate blood stagnation caused by amenorrhea, dysmenorrhea, postpartum abdominal pain, and pain and swelling due to external injuries.14
Since there is only one pit per peach and alot of peel, the recipe should not be altered if the peach seed is left out.
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- Course > Condiments, etc. > Jellies
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- Preparation > Time to Make > > 1 day
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- Occasion > Everyday
- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: Chef #1338130
On Aug 4, 2009
I love that I don't have to throw peels and cores out anymore!! I made this recipe with peachs and with pears! The peach one was a little sweet and maybe one day I'll try and pare it down. The pear one was very good.
From: Chef #1274222
On Jul 24, 2009
This recipe was good. However the jelly is extremely sweet. Defiantly worth making out of the left over peelings, but be prepared it is VERY VERY sweet. Also note it only makes about 3-4 pints of jelly. So double up if you want 7 or 8 pints. Also we got 11 cups of juice from this process. I recommend tippling the recipe so you do not waste the juice.
From: UnknownChef86
On Aug 3, 2004
While cruising for recipes the other day, I found this one. A true recipe/canning addict, I tucked it away "just in case". Three days ago, I got six boxes of peaches at our local farmer's market, intending to can some sliced peaches. When I started blanching and peeling, I remembered this recipe. "What the heck," I thought, "Why not?" They were ingredients that would have gone to waste anyway, so I wouldn't be out anything (other than the sugar and pectin). I canned my peaches in two shifts: Saturday and Monday. I knew I was going to make the jelly, so I put the peels and pits in an airtight container and stored them in the fridge. On Monday, I combined them with the fresh peels when I started the jelly-making. The peels in the fridge were a little bit darker, but that didn't seem to harm the color/flavor of the jelly at all. As a rule, I'm not a "jelly-person", preferring the chunks of fruit in jam. So, in a way, I was a bit of a "hard-sell". But oh, my gosh!!! This is the most incredible, delicate, delightful jelly! I currently have a total of 20 half-pints of gold sitting on my counter, cooling. I even canned the foam! I wasn't willing to waste any of it! Due to the "rather safe than sorry" school of thought, I decided to water-bath them after sealing them. I just brought the water in the canner to a boil, then took them out. If you've ever debated about making this recipe, debate no longer. If I could, I would give it fifty stars! Thank you so much for a wonderful recipe, Taylor...this one is going in my "pass on to my children" cookbook!
From: Soeur Souris
On Jul 30, 2007
This recipe alarms me — I think it's a great idea to find a way to use the peelings, but peach pits are toxic. They contain cyanide (admittedly in small amounts) and should be discarded.
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