19 Reviews of Peach Peeling-Peach Seed Jelly

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.

From: LB in Middle Georgia

On Dec 22, 2006

Every year I can a bushel of peaches or more and each year I look at all the peelings and think what a waste. Not any more, I came across this and was so turned on at not wasting a thing that I could hardly wait for the labor-intensive day of canning peaches knowing I would be making jelly with the peelings and pits. Intense flavor and the most beautiful natural color you have ever seen. Disappearing and vanishing fast. I should have made more but I was so tired but next year I will know better. I would give this double stars and so would every one that tried it

From: Claidan

On Jun 10, 2008

This was such an easy recipe, even for a novice canner like myself. I got only 4 jars out of this recipe, but think I could have doubled it with the remaining juice. I will know better next time though. This made the most beautiful pinkish color-like the inside of a grapefruit. I am about to try another recipe on this site (canned amaretto peaches) so when I do I will be sure to remake this one again. It's gorgeous and judging from the taste of the spoon it will be delicious!

From: hottpepper

On Aug 4, 2005

I made peach jam and saved the leftovers for this recipe. I thought the jam was good until I tasted this jelly. It turned out perfect. Mine isn't clear though, it's a pretty dark peach color. I guess it's because my peelings had some red color in them. It tastes great! Thanks!

From: PaulaG

On Aug 23, 2005

It has been years since I have made this recipe. It works great and produces a very pretty rose colored jelly.

From: Hines' Honey

On Sep 18, 2005

I am not normally a fan of jelly. To me it seems to not have the fruit taste that jam or preserves tend to have. BUT this JELLY is AMAZING!! Very easy to make, great consistency, and wonderful taste and texture. If this is your first attempt at jelly, have no fear, this is very easy.

From: Nicole Neubauer

On Aug 16, 2004

I think this could be dangerous. Peach seeds and most fruit seeds have posion in them (arenic or syanide). When I make this I plan to leave out the seeds.

From: Mysterygirl

On Aug 5, 2004

I am a jelly novice. I love the idea of using the "leavings" to get all the flavor and vitamins possible from the fruit. I didn't get 8 pints though. I made a double batch and ended up with 9 half pints and a little left over. The taste is wonderful - it's probably a good thing I don't have any bread in the house - Thanks for posting.

From: h jones

On Jul 16, 2004

this stuff is good and talk about a milk shake 0000laalaa took mine a day or two to set but remember even if something goes bad add it to icecream and throw it in the blender!!(you may even leave the pectin out on purpose just to do this) You will not regret it