Peach Jelly Food

PEACH JELLY

Steps:

• Extract the juice from peaches or peach peels by boiling them in a small amount of water for about 20-30 minutes. Strain through a jelly bag, cheesecloth or fine mesh strainer. Measure out 3 cups for a batch.
• Bring the peach juice and lemon juice to a boil over high heat. Mix the sugar with the powdered pectin to distribute, and add together.
• Return to a boil and cook for 1 minute.
• Pour into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.
• Turn off the canner and leave the jars in for another 5 minutes before removing to cool.
• Check seals, and store any unsealed jars in the refrigerator for immediate use.

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

PEACH JELLY

Steps:

• Combine juice and pectin in a large saucepot.
• Bring to a boil.
• Stir in sugar and return to a rolling boil.
• Boil hard 3 minutes, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot jelly into hot, sterile jars; 1/4" head.
• Process 5 minutes in boiling water canner.
• About 8 half pints.

PEACH JELLY

Steps:

• Place the peaches and pits in a large, nonreactive pot, and using your hands, mash until no large pieces of fruit remain. Add enough water to keep the mixture from sticking (see page 295) and bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes.
• Place the fruit in a jelly bag and place over a large bowl (see page 293). Let rest until all the liquid has drained, about 6 hours or overnight.
• When you are ready to make the jelly, place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jelly.
• Sterilize four 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Measure the amount of peach juice (you should have about 8 cups) and place it in a large nonreactive pot. Add 3/4 cup of sugar for each cup of peach juice, and the lemon juice.
• Follow the procedure for Raspberry Jam (page 289), including bringing the peach juice mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. Store the unopened jars of jelly at room temperature for up to 1 year. Once the jar is opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.
• fruit juice for jelly
• When preparing juice for jelly, water is needed to extract the fruit juice. Wash hard fruits like apples, peaches, and pears. Without peeling or coring, quarter the fruit and measure the quantity. Place in a large saucepan. For every 1 quart of fruit, add about 1 cup of water, or just enough to keep the fruit from sticking. Simmer over low heat until the fruit is soft. For soft fruits such as berries, add 1/2 cup of water per 1 quart of fruit and simmer until soft. Finally, berries vary in size and juiciness, so the yield will also vary. Simply stick to the rule of 3/4 cup of sugar (or 1 cup if you want it sweeter) per cup of juice.

CERTO® PEACH JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pit unpeeled peaches. Finely chop or grind fruit. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.) Stir in lemon juice.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PEACH PEELING-PEACH SEED JELLY

Steps:

• Place a minimum of 4 qts peelings and seed in heavy pan.
• Barely cover with water.
• Bring to boil and let simmer for about 30 minutes.
• Let stand overnight.
• Strain juice through cheesecloth.
• Measure 3 cups juice into pan.
• Add 1 pkg powdered pectin.
• Bring to a rigorous boil and add 3 cups sugar.
• Boil juice rapidly until drops sheet off spoon as in jelly testing.
• Skim off foam.
• Pour into sterilized jars to within 1/2 inch from top.
• Band and process in water bath for 5 minutes.
• For concern about the aspects of using peach seeds, here is a bit of info about the usage of peach products, Peach Uses & Scientific Evidence For Peach leaves and bark have demulcent, sedative, diuretic and expectorant properties, and work well to relieve bladder inflammation and urinary tract problems. The leaves and bark can also be used to treat whooping cough, ordinary coughs, and chronic bronchitis. Peach seed (kernel) can be used as a mild laxative, and an expectorant for the lungs, nose and throat, and it can help relieve chest pain and spasms. Peach bark is still used to improve blood flow and eliminate blood stagnation caused by amenorrhea, dysmenorrhea, postpartum abdominal pain, and pain and swelling due to external injuries.
• Since there is only one pit per peach and alot of peel, the recipe should not be altered if the peach seed is left out.