Chickens in the Road Forum


Please consider registering

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —

— Match —

— Forum Options —

Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Peach Peel Jelly
July 31, 2009
5:06 pm
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

This isn't so much a recipe as a process.  Jeannie reminded me the other day that I should be collecting peach peels with which to make peach jelly.  I'd completely forgotten that it was what the canners and jam makers used to do, but I couldn't remember how they did it.  So, after researching it, and finding all sorts of info here and there, this is a compilation of what they say:

Collect around 4 quarts (no need to be too terribly precise here) of peach pits and peels.  Discard bruises and anything you really wouldn't want in you jam and don't include them with your pits & peels.  Pits are included because they store a lot of pectin, apparently.

Barely cover pits and peels with water and cook for about 30 minutes.  Let steep over night.  Strain.  Use liquid following recipe inside pectin box for either reduced sugar or full sugar jelly.

The recommendation is to use peels and pits the same day they are removed from peaches, but they can be frozen until enough are collected for a batch of jelly.  Also, some who talked about this even froze the infusion until enough was collected for a batch.

Haven't tried it yet but should do so in the next week or so.  It sounds like the frozen peels will produce a slightly less firm jelly, but syrup is fine as well.  Can you imagine a good peach syrup on a waffle or pancake??  Yum!

Anulos qui animum ostendunt omnes gestemus!

August 21, 2009
10:55 am
Columbia, South Carolina
Forum Posts: 1500
Member Since:
September 2, 2008
sp_UserOfflineSmall Offline

Pete,  anytime my jelly doesn't firm up, it is always called syrup!!

Don't cry because it's over—smile because it happened!

August 21, 2009
1:39 pm

My grandma use to call it nail hole jelly if it didnt get firm. Because she would punch a hole in the jar lid and pour it like syrup. And it was always our favorite. Wild grapes, yummy.

Forum Timezone: America/New_York

Most Users Ever Online: 377

Currently Online:
6 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Joelle: 2776

Leahld22: 2738

Ross: 2426

MaryB: 1783

JeannieB: 1500

Member Stats:

Guest Posters: 15

Members: 26475

Moderators: 3

Admins: 4

Forum Stats:

Groups: 1

Forums: 14

Topics: 3500

Posts: 67433

Newest Members:

vfijyz, kthecz, Dashuha, RichardBoiva, stepanka, Lilyukha

Moderators: Pete: 8497, wvhomecanner: 3159, Flatlander: 1643

Administrators: Suzanne McMinn: 7368, emiline220: 16, CindyP: 7942, BuckeyeGirl: 4921