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Peach Peel Jelly
July 31, 2009
5:06 pm
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Pete
WV
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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
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JeannieB
Columbia, South Carolina
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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
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GeorgiaZ
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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.

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