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Ingredients
- 4 qts. peach peels and pits
- 1 pkg. powdered pectin
- 3 c. sugar
Preparation
Step 1
1 package powdered pectin and 3 cups sugar to each 3 cups juice.
Save peels and pits of peaches when canning. Barely cover them with water in a large kettle. Bring to a boil and simmer for 30 minutes. Let stand overnight.
Strain juice through cheesecloth. Measure 3 cups juice into a large pan. Add 1 package pectin. Bring to vigorous boil.
Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees. Skim off foam. Pour into hot jelly jars and seal.