Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peach Peeling Peach Seed Jelly? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Peach Peeling Peach Seed Jelly
- Gather peach peelings and seeds from approximately 4 quarts of peaches.
- Place peelings and seeds in a large, heavy-bottomed pot (at least 6-quart capacity).
- Add just enough water to barely cover the peelings and seeds.
- Bring to a rolling boil over medium-high heat. Reduce heat to low and simmer gently for 30 minutes.
- Remove from heat and let the mixture steep overnight (approximately 8 hours).
- Line a fine-mesh sieve or colander with several layers of cheesecloth. Carefully pour the peach mixture through the cheesecloth, pressing gently to extract as much liquid as possible. Discard the solids.
- Measure 3 cups of the strained peach juice and pour it into a clean, heavy-bottomed saucepan.
- Add 1 package (1.75 ounces) of powdered pectin to the peach juice. Stir well to combine.
- Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly.
- Add 3 cups of granulated sugar all at once. Stir vigorously to dissolve the sugar completely.
- Continue to boil rapidly for 1 minute, stirring constantly. Test for setting point: a small amount of jelly dropped onto a chilled plate should wrinkle when pushed with a finger.
- Remove from heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/2 inch headspace.
- Wipe jar rims clean, place lids and rings on jars, and tighten to fingertip tightness.
- Process jars in a boiling water bath for 5 minutes. Let cool completely. Check for seals (lids should not flex).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
402g
Fat
0g
Carbs
36g
