More Peaches!

We're eating peaches as fast as we can around here.  I've been giving peaches away and a few people have asked me how to freeze them.  This link shows in detail the method I use.  It is easy and inexpensive.  http://www.pickyourown.org/peachesfreezing.htm

Before you can freeze your peaches, you have to peel and slice them.  This leaves a lot of left over peels and pits lying around.  I found a recipe for jelly that you make using these peels and pits.  I love this because you get more out of your peaches this way.  You don't have to decide if you want to use your peaches for freezing or for jelly...you can do both with the same peaches.

Here's the recipe.  This jelly is delicious by the way.  Even though your only using the peels and pits, it is full of delicious, peachy flavor.  And, the jelly is a really pretty color and looks pretty in the jar, so it is great for gifts.

Peach Pit Jelly

Ingredients:

2 quarts of peach peels and pits

1/4 c. lemon juice

7 1/2 c. sugar (yikes!)

1/2 tsp. butter

2 pouches (3 oz each) Pectin

Cover pits and peels with water and boil for 30 minutes.  Refrigerate overnight.  Strain 3 1/2 c. juice from the pits and peels.  

Combine juice and lemon in a large heavy sauce pan.  Stir in sugar.  Add butter.

Bring to a full boil, stirring constantly.  Stir in pectin.

Bring to a full rolling boil for exactly 1 minute.

Remove from the heat.  Skim foam.  Immediately ladle into jars.  Leave about 1/2 inch head space.

Wipe any spilled jelly from jar rims.  Close jars tightly with lids.  Process for 5 minutes in a boiling water bath.  (Basically, you submerge the jars in boiling water for 5 minutes)

Remove from water bath and place on a towel.  Leave to cool for 12 hours.  As they cool, you should start hearing the wonderful "pop" sound that means the jars are sealing.  

Label the jelly and store in a dry, dark, cool place.