Best 7 Peach Jelly Recipes

ZUCCHINI PEACH JELLY

Steps:

• In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil 10 minutes. , Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.

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.

FIG PRESERVES (JELLY) STRAWBERRY,GRAPE,PEACH

Steps:

• 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
• 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
• 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
• 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)

STRAWBERRY PEACH/STRAWBERRY JELLY

Steps:

• 1. We are going to start with making your juices for the jelly. We will start with the strawberries. You need to put your strawberries in water to rinse them, and remove the tops and stems. You can also cut some up if you choose. As you finish each one put it in a stock pot. When they are all in the pot add about a 1/2 c. water for every 4 cups of berries. Turn your stove to a medium high heat and bring your berries to a boil, stirring constantly. When you have brought them to a boil, turn them down, and loosely put a cover on your pot. Let your berries boil easy and stir and crush your berries occasionally. Just until the strawberries are soft. Anywhere between 3 and 10 minutes, generally.
• 2. You need to have another large pot or bowl you can hang something over ready. I use clips and hang a pillow case up high in a stock pot and pour my strawberry mixture in there. Then I put a lid over it. You can use a cheese cloth as well, tie it at the top and hang it over your bowl or pot. You will want to leave that hanging for at least 3 hours to overnight. 3 or 4 hours does it for me.
• 3. While your strawberries are hanging, it is time to do your peaches. You need to pit your peaches, you don't have to peel them unless you choose to. I cut them down a bit, into about 2 inch pieces. You could quarter them. Put the pieces in a stockpot or dutch oven. When done add about 1/2 cup water per pound of peaches. Bring to a boil over a high heat, while stirring and lightly mashing a bit. When at a boil, put a cover over it lightly and stir occasionally. Let the peaches cook about 20 minutes or until real soft. Then we are going to hang these in a jelly bag, cheese cloth or pillow case as well. Again about 3 to 4 hours.
• 4. After the time has passed, take your pillow case, cheese cloth or jelly bag down and either throw it away or empty into trash and rinse well, if its a keeper. Pour your strawberry juice into one container and your peach juice in another.
• 5. You should have enough juice here to make strawberry peach jelly at least once if not more. Or . . . you can look again in here as I will also be posting a Peach Jelly recipe and the Strawberry Jelly recipe and you should have enough to make the Strawberry Peach and one batch of each of those as well. Now it is time to heat your jars and lids and get them ready for the jelly.
• 6. First pre measure your sugar into an easily poured container. Now put your juices in a large or tall dutch oven or stock pot. Whisk in your pectin. Add your margarine and turn this onto a high heat, stirring occasionally. When it comes to a good boil, pour in your sugar all at once. Keep stirring and bring this mixture to a rolling boil. When you get it to a rolling boil, turn down just a hair as it needs to keep boiling and boil it for a full minute. Not less, a hair over won't hurt.
• 7. Take your pan off the heat and skim the foam off. Ladle your jelly quickly into sterilized jars, wiping the rim and putting your heated lids and rings on.
• 8. I have heard it both ways. To play it safe, I put these in a hot water bath for 10 minutes and then set in a cool dry airless place on a towel, until cooled. Then label them and don't forget to add todays date. Enjoy!
• 9. NOTE: If you just want to make just Strawberry Jelly make the 1 cup of peach juice another cup of Strawberry juice making it a total of 3 1/2 cups of Strawberry Juice. Then just make it the same way, just with the one juice instead of two.

PORK CHOPS WITH PEACH PEPPER JELLY SAUCE

Steps:

• 1. Cook pork chops until done in the butter and olive oil. Remove chops from pan and keep warm.
• 2. Make the hot pepper jelly by heating the marmalade or jam in a pan with the chopped jalapeno and simmer, watching carefully until the jalapeno softens. If you have Chinese chili garlic sauce (very spicy) use that, about 1 tablespoonful. That is what I used and it was great, but we like really spicy food. Add the chopped peaches.
• 3. Saute the peaches and pepper jelly until reduced and thickened. Spoon over pork chops and serve.

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.

PEACH JELLY

Steps:

• 1. You need to pit your peaches, you don't have to peel them unless you choose to. I cut them down a bit, into about 2 inch pieces. You could quarter them. Put the pieces in a stockpot or dutch oven. When done add about 1/2 cup water per pound of peaches. Bring to a boil over a high heat, while stirring and lightly mashing a bit. When at a boil, put a cover over it lightly and stir occasionally. Let the peaches cook about 20 minutes or until real soft. Need to hang these over a pot, in a jelly bag, cheese cloth or pillow case. This will be for about about 3 to 4 hours, so all the juice can work its way out.
• 2. Now when you have your juice, you can throw the peach pulp away. If you used a cloth you keep, now is the time to rinse it quick, after throwing away your pulp. Get your jars and lids prepared, so you can ladle your jelly right in.
• 3. Measure sugar into an easily pourable container and and set aside where you can grab it quick while cooking. Pour your peach juice and lemon juice into a dutch oven or stockpot. Add your powdered pectin in and whisk till all pectin has disappeared.
• 4. Add your margarine and bring to a boil. Stirring occasionally. When it comes to a full boil, quickly pour in your sugar and stir it in well.
• 5. Bring it to a full rolling boil, while stirring constantly. When at a full rolling boil, boil for 1 full minute while stirring. When your FULL minute is up, remove from heat and skim off the foam.
• 6. Quickly ladle into prepared jars leaving about a 1/2 inch head space. Put on your heated lids and rings. Process your jars in a boiling water bath for 10 minutes.
• 7. When you pull your jars out of the hot water bath, set them on a towel in a cool dry airless space, to let cool. When you hear the pings you know your lids have sealed. Remember to put your date on your label. Should keep for 1 year.