Serves: 6
Total Calories: 540
Place peach pits and peelings in a large kettle. Fill kettle with enough water to cover the fruit by 2 inches. Bring to boil cook at a low boil for 30 to 45 minutes. Strain and measure (there should be 3 1/2 cups of juice). If necessary boil down or add water to equal this amount. Return juice to cleaned kettle. Add pectin and bring to a full boil. Add sugar and boil 2 minutes, stirring constantly. Remove from heat and skim foam. Fill sterilized jars and seal according to manufacturer's instructions.
Note: When you buy a bushel of peaches for canning, save the leftover peach pits with good juicy bits of peach still attached. Combine these with peach peelings, sugar, and pectin, and you have an unusual, delicately flavored jelly.
This Peach Pit Jelly recipe is from the Budget Cookbook. Download this Cookbook today.
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