A delightful jelly made from peach peels and seeds, perfect for reducing waste and creating a flavorful spread.
Place the peach peels and seeds in a heavy pan.
Ensure the pan is large enough to accommodate the water and peels without overflowing.
Add water to barely cover the peels and seeds.
Use filtered water for a cleaner taste.
Bring the mixture to a boil, then reduce to a simmer for 30 minutes.
Stir occasionally to prevent sticking.
Let the mixture cool and stand overnight.
Cover the pan to prevent contamination.
Strain the juice through cheesecloth into a clean pan.
Squeeze the cheesecloth gently to extract maximum juice.
Measure 3 cups of the juice and return it to the pan.
If you have extra juice, save it for another use or freeze it.
Add the powdered pectin to the juice and bring to a vigorous boil.
Stir constantly to dissolve the pectin completely.
Add the sugar and continue boiling until the mixture thickens and sheets off a spoon.
Test the jelly by placing a small amount on a cold plate; it should set quickly.
Skim off any foam from the surface.
Removing foam ensures a clear jelly.
Pour the jelly into sterilized jars, leaving 1/2 inch of headspace.
Use a funnel for easier pouring and less mess.
Seal the jars with lids and process in a water bath for 5 minutes.
Ensure the jars are fully submerged in the water bath.
Let the jars cool and check the seals before storing.
Press the lid; it should not flex if sealed properly.
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