Peach Jelly

This peach jelly is a true family favorite. It’s simple to make, rich with the flavor of sun-ripened summer peaches, and always welcome at our table.

Whether spread on a warm biscuit or paired with pork (we have some here at Mayberry Farms, you know…), it’s one of those staples that just belong.

Ingredients:

For the Dough:

• 12 medium white peaches (to equal 3.5 cups prepared juice)

• 1/3 cup bottled lemon juice

• 6oz Liquid Pectin

• ½ teaspoon butter

• 7-1/4 cups sugar

Instructions:

Peach Prep

1. Halve, pit, and chop finely.

2. Toss in a saucepan with 1½ cups water and bring it all to a boil. Then, turn down the heat, cover it up, and let it simmer gently for about 5 minutes.

3. Next, ladle the mixture into a damp jelly bag (or layers of cheesecloth). Let it hang and drip on its own for a couple hours or overnight.

Note: Resist the urge to squeeze the bag! It will create a ‘cloudy’ jelly instead of the nice clear version you really want.

Get Things Ready

4. Fill your canner with water and bring it to a simmer (you’re looking for it to be hot and steamy, but not quite a full boil).

5. Nestle your jars in there to warm up while you work on giving your lids a gentle wash in warm, soapy water, setting it aside with the bands for later.

6. Measure out your peach juice. If you come up a little short on juice, don’t worry. Just add a splash of water to the leftover fruit pulp and strain out a bit more.

7. Pour your juice into a 6- or 8-quart saucepan with lemon juice and sugar. Want less foam? Stir in up to ½ teaspoon of butter or margarine—it’s optional but helpful. Turn the heat up to high and stir often until the mixture reaches a good, solid rolling boil. The kind that keeps boiling no matter how much your stir.

8. Once at a rapid boil, squeeze in both pouches of pectin, as quickly as you can. Keep it at that hard boil for 1 full minute, stirring the entire time. Then pull it off the heat and skim any foam off the top.

Time to can!

9. Spoon the hot jelly into warm jars, leaving about ¼ inch of headspace at the top. Give each one a little tap to release any air bubbles. Wipe the rims clean, center your lids, and twist the bands on just until snug.

10. One by one, set those jars into your bubbling water canner.

11. Process the jars in boiling water for about 10 minutes (don’t forget to adjust for your altitude). Once it’s been about 10 minutes, turn off the heat and take the lid off, letting the jars sit for 5 minutes to settle in. Carefully lift them out and let them rest, undisturbed, for 12 to 24 hours.

The next day, check those seals by gently pressing the center of each lid—it should be firm and quiet, just like a good secret ;)

And there you have it! You’re very own peach jelly…just in time for peak peach season.

Save this recipe card!