Peach Jelly

This post is sponsored by the makers of Ball® home canning products.

I am not sure there is anything on this planet that smells better than making @ballcanning’s peach jelly. 

The local market at the end of our road just got a fresh load of peaches in and they are fall off the pit perfect. So juicy and so fragrant. I couldn’t think of a better way to preserve them than with jelly! That way these delicious summer jewels can be enjoyed all year round! You can find the original recipe here. 

Jelly is such a versatile thing to have on hand. Slather it on a biscuit. Use it in a marinade. You can even mix it into a cocktail (stay tuned for that recipe). Really the prospects are pretty awesome with peach jelly!

You will need:

11 medium peaches (to equal about 3-1/2 cups prepared juice)

1/3 cup lemon juice

2 3-oz pouches Ball® RealFruit™ Liquid Pectin (1 box)

1/2 tsp. butter or margarine, optional

7-1/2 cups sugar

7  Ball® (8 oz) half pint glass preserving jars with lids and bands 

Directions:

Prepare peaches by removing pits and finely chopping them. Place in saucepan; add 1-1/2 cups water. Bring to boil. Reduce heat, cover and simmer 5 minutes. Place prepared peaches in dampened jelly bag or several layers of dampened cheesecloth. Let juice drip, undisturbed, for at least 2 hours or overnight. Note: Squeezing the jelly bag may cause jelly to be cloudy.

prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

Measure juice and other ingredients. If you need more juice, simply add water to fruit pulp and extract.

Combined prepared juice with lemon juice and sugar in a 6-or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

Add pectin, immediately squeezing entire contents from pouches. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.