Equipment
Large pot (15- 19 Liters or16–20 quart)
Large Bowl
Water bath canner
Sieve/Strainer
Knife
Cutting board
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Dishwasher or boiling water for jar sterilization
Ingredients
Fresh or Frozen Peaches: 1.75kg / 3.5 lbs
Bottled Lemon Juice: 60ml / 0.25 cups
Water: 125ml / 0.5 cups
White Sugar: 1.4kg / 7 cups
Pectin: 57 g / 1 package / 7 tbsp
Ice: 1 cup
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Peel and Prepare the Fruit
Bring a large pot of water to a boil.
While the water is heating, using a small knife, score a shallow x on the bottom of each fruit and prepare a large bowl of water and ice.
Once the water is boiling, using a slotted spoon or metal sieve, dunk the peaches in the boiling water for 60 seconds.
After the 1 min, transfer the peaches immediately into the bowl of ice water.
The skins of the peaches should now be easy to remove with your hands. If your peaches were very unripe, repeat the process one more time to help loosen the skins.
Once peeled, chop the peaches into small chunks, removing the pit. Place the peaches in a large bowl with the lemon juice, mixing as you go to prevent them from browning.
3. Measure Sugar and Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
4. Cook the Fruit
In a large pot, combined the peaches, 1/2 cup water, and the sugar and pectin mixture.
Put the pot over medium/high heat, stirring frequently, and bring to a rolling boil.
Boil for 10 min.
Add the remaining sugar, stirring constantly and return to a rolling boil for 1 minute.
Remove from heat.
5.Test for Gel Set
Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.
If not, return to heat with a small amount of additional pectin and re-boil for 1 minute
6. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
7. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 5 minutes
Adjust for altitude:
1,001–6,000 ft: 10 min
Above 6,000 ft: 15 min
8. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.