Peach Jelly
Is there anything quite like Fresh Peaches? I know there is nothing like the smell in your kitchen when you are making Peach Preserves or Jelly! And that feeling can last all winter, as long as you can hide the jelly jars.
List of Ingredients
6 pounds of fresh, ripe Peaches
1 1/2 cups water
1/4 cup freshly squeezed lemon juice
7 1/2 cups quality granulated sugar
2 3 ounce pouches liquid fruit pectin
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8 1/2 pint jelly jars or 16 mini jelly jars, or a combination of the two.
1 jelly straining bag
Kitchen Tongs, Clean Towels, canning funnelRecipe
**Before beginning, as with any canning project, work in a impeccably clean kitchen. All surfaces and utensils should be cleaned with bleach solution.
Wash your water-bath canner, or heavy stock pot and round cooling rack for the bottom, and fill with water. Fill about 7/8 full for canning jelly jars. Put over high heat, this will take awhile to bring to the boil.
Wash and allow to air dry your canning jars and both two piece lids. In a dutch oven, place jars and just the band and bring to a simmer to keep them hot. Set the sealing lids in the water AFTER it has simmered, and the heat is off. If you are short on room (and large pots) you can simply place the jars and bands in your water for the water-bath. If it does start to boil with the jars inside, simply turn the heat down to keep it at a simmer.
I have ready next to my burner on the stove a sheet pan with a cooling rack on it. This is where I set my spoon (from stirring) and the jars when they are pulled from the hot water.
To make the jelly: Gently wash the peaches with cold water. Cut the peaches (skin and all) into small chunks into a large dutch oven, discard stems and pits. Add the 1 1/2 cups of water and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes.
Ladle the pulp through a jelly bag suspended over a large bowl or 8 cup measuring batter bowl. Allow to drip without squeezing the bag. Measure 3 1/2 cups of juice and strain a second time through a coffee filter or paper towel lined strainer. This does take some time. While it is straining, wash your Dutch Oven (it will have foam and things in it).
Pour the strained juice into the clean Dutch Oven, strain the freshly squeezed lemon juice and add to the peach juice. Place over medium heat and stir in the sugar. Stir until the sugar is dissolved.
Stirring, bring to a boil, a full rolling boil that can not be stirred down. Quickly stir in the liquid pectin and return to the full rolling boil. BOIL 1 MINUTE. Remove from the heat and skim any foam from the surface with a large metal spoon.
Pull the jars from the water with a jar lifter or kitchen tongs. Place them up-side down on the rack beside the burner and let them quickly drip any water out. Since they are in hot water, this is quick. As soon as the jelly is done, Turn the jar over and ladle the jelly into the jar. Use a canning funnel with a large opening, it will make your life much easier.
Leave a headroom of 1/4 inch for jelly. Hold the jar with a clean towel (it is HOT) and with a moist paper towel (dip in boiling water), wipe the rims clean of any drips. Set the sealing lid on the top and screw the band over. Tighten finger tight. Too loose to too tight will hinder the seal. Set aside.
Do one jar at a time, but I usually pull out 4 at a time from the water, they will stay hot. Do not leave filled jars sit out to absorb any air-borne bacteria etc. Lower the jars into the water bath and watch to return to the boil. When the water comes to a FULL ROLLING BOIL time the boil for 5 minutes to set the seal.
Remove the jars from the water and set on a cooling rack. Allow to cool to room temperature with out handling or turning upside down. If the seal hasn't "popped" by that time, you need to refrigerate and use within three weeks, or simply re-do the water bath. If the seal is set, and you press the center, it will be firm and not pop up and down.
To store, it is best to wipe any residue from the outside of the jar, remove the screw band from the lid and set aside (the screwbands can be re-used, but once you use the sealing lid, it is to be tossed). I wrap my jars in a single layer of newpaper and store them right side up back in the jar box they came in. I write on the top of the newpaper what kind of jelly and the date made, so I don't have to open the paper up to find what I want, or take inventory.
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A Note from Chefmom.....
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Peach Jelly is a wonderful way to keep the flavor and beauty of peaches through the winter. And the mini jars make a delightful gift! Be sure to use the skins of colorful peaches so your jelly will have that beautiful peach hue.
Also, if you have a food mill, you can use the pulp from making jelly for Peach Butter. Simply run it through the food mill to remove the skins, measure and follow your ratio for the amount of sugar and cook down on the stove until it holds a mound on a spoon. If you are too busy making the jelly to be bothered with the time consuming Peach Butter, you can freeze the pulp and make it another day.
As for why the water bath?? Because that is what is recommended. There are directions that state to simply turn the jar over after filling and yes, that may heat the seal enough to pop into place, but I personally worry about any residue jelly in the seal, and the left over air inside the container. I have kept preserves for a calendar year without problem, kept in a cool, dark, dry place.
Also, when taking on any canning task, I always recommend having a book or two beside you for guidance. The new books by the USDA are always recommended, and will have all new tips and directions. My favorite guide book is of course, "Putting Food By" and the Blue Ball Book of Canning and Preserving.
For questions and help in your own kitchen, contact your local County Extension Office for local tips and classes in canning and home preserving.
Good Luck and Happy Canning!!
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