This recipe for Peach Jelly using leftover peach juice or syrup after canning (preserving peaches), was submitted by a visitor to Peach Depot, Ida Mae from California.
Thanks Ida Mae! ... Finally a recipe for making jelly with leftover juice. No need to waste food! And a mouth-watering jelly to enjoy!
"I made 3 batches of jelly/jam from the juice and it turned out beautiful ... absolutely great, pure, and true peach flavour."
The peaches were cooked with sugar (open kettle) but absolutely zero added water.
I had 2 1/2 quarts of pure peach juice left but I didn't know the amount of sugar that was in the juice.
I took 1 quart of my home canned peaches (in medium-heavy syrup) and mashed them together with the 2 1/2 quarts of left over juice.
THEN THIS IS HOW I MADE JELLY/JAM:
4 cups of the peach/juice mixture
juice from one whole large fresh squeezed lemon
1 teaspoon real butter
1 package ("Surejell") pectin
4 cups granulated sugar
In a heavy bottomed stainless steel pot, mix the first 4 ingredients together and stir until the pectin is dissolved.
Over high heat, stir constantly until mixture comes to a full rolling boil.
Add 4 cups of sugar all at once and stir constantly (to avoid sticking and burning) and bring to full rolling boil again.
Maintain full rolling boil for one full minute.
Pour into sterilized jelly jars, wipe jar edges clean, place lids and ring bands on tight.
Invert jars for 5 minutes, then put them upright again, cover with dishtowel and let cool without disturbing.
ENJOY this peach jelly on toast, waffles, pancakes, ice cream, and more!
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