Grandma's Peach Jelly

This is one of those Great Depression era recipes.  I personally love it!  I have mixed several different methods to make it mine, so I guess it isn't all Grandma's recipe.  Ok I'll quit talking and get you that recipe now. 

Grandma's Peach Jelly

Pits and Peels from Peaches
Water
Pectin
Sugar
Lemon Juice

I like to use quart jars, as I peel peaches for canning I put all of the pits and peels in to the quart jar.  It should come to about 2 cups of peels and pits.  Fill the jar to about 1" from the top.  Soak the Pits and Peels in water overnight. 

The next day, empty the jar in to a large stock pot.  For ever quart of peels/pits I add one quart of water.  Bring it to a boil.  I then turn off the heat and let the mixture sit for about 30 minutes.  Next I strain the juice so that it is clear. 

Use 4 cups of the juice, you may have more so make sure you measure.  Add the pectin and lemon juice and bring to a boil.  Add 5 1/2 cups of sugar.  Bring to a rolling boil and boil for 1 minute.  Ladle into pint or half pint canning jars.  Can using a water bath canner for 25 minutes at 6100ft.  You can refer to the pectin's instructions for directions, and canning times for your altitude.

This wonderful recipe can be used for more then just peaches.  Apples, grapes, blackberries, just about anything will work.               Happy Canning ♥