I have to admit…..I can be an impulse buyer. The stuff the stores put on the end caps of their aisles draws my eye and sometimes causes me to open my pocketbook and dig a little deeper so that I can purchase it.
Last week I made a quick stop in our local grocery store and discovered they had lugs of fresh peaches standing there…..right where I could not miss them. I love peaches. I love fresh peaches, frozen peaches, peach pie, peaches on ice cream, peaches in smoothies…..peaches.
I found myself walking out of the store with a box of peaches. Of course. I knew when I saw those peaches that at least one box would be going home with me. (I must also confess I picked up another box a few days later!)
From that first box of peaches I ended up with 19 pints of canned peach halves. I would have ended up with more, but we just could not resist having some fresh, sugared peaches over vanilla ice cream.
When I was done filling my jars with peach halves; I was left with a bowl of peach pits and peels. I remembered that last year I had attempted peach pit jam and it turned out beautifully…..it also tasted great on toast or ice cream.
I decided I would give it a try again. I could not find the recipe I had used last year but I found another one that seemed comparable. (If I would organize…maybe I would have my recipes when I needed them!) I did tweak it because I wanted to water bath can it, as I do not have enough room in my freezer to store jelly. Here is the link if you want to follow the freezer jelly directions: that Susan Williams
For those of you concerned about cyanide with peach pits, I have been assured that it is so minimal that it would not matter. (I do not use the cracked pits as they say the cyanide traces are in the seed inside.) I also washed my peaches prior to canning with Young Living Thieves Fruit and Veggie Soak as I did not purchase organic peaches and I really didn’t want all the stuff they spray fruit with, to end up in my jelly.
Here is the adjusted recipe that I used:
Peach Pit Jelly
Yields approximately 8 jelly jars
Peach pits and peels from a lug of peaches
water to cover peels and pits
1 box + 1 Tablespoon Sure Jell low sugar recipe pectin (the pink box)
4 cups sugar
1/4 cup lemon juice
Peel and slice peaches, reserving pits and peels in a pan.
Cover peels and pits with enough water to just cover and bring to a boil.
Let them steep, covered, for 8 hours or overnight.
Drain liquid through cheesecloth or flour sack towel.
Measure out 4 cups of liquid and pour into large pot. (it may boil over)
Bring peach liquid to a boil and stir in the pectin.
Whisk and boil for approximately 3 minutes to dissolve any lumps of pectin.
Add 4 cups sugar and 1/4 cup lemon juice.
Boil jelly till it comes to a temperature of 220º.
(I boiled for 4 minutes- stir constantly)
Pour into jelly jars, put on lids and rings and
process in water bath for 10-15 minutes.
(Can also be frozen instead of canning.)
I have also been told that if your jelly fails to set; you can open your jars, bring to a boil again and add another Tablespoon of pectin per each quart of liquid you have. Once you boil that for 3 minutes, again put in jars, (with new lids) and reseal.
I have not opened a jar yet so I cannot say how it tastes…but it smelled wonderful as I was stirring that potful of jelly! I may have to crack open a jar tomorrow just to check the flavor. I will let you know how it turned out when I open one of those jars.
It is always fun to can the produce but it is also fun to start using those jars. It is a win win no matter which way you look at it.
And now I am wondering….what is your favorite thing to can or freeze? Do you like doing fruit best or vegetables? Do you have a favorite recipe to share….because if you do..please feel free to leave it in the comments so we can all give it a try!