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Peach Jelly
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Vintage Recipe
Peach Jelly
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This peach jelly is a delicious and easy way to use up some extra peaches, and you’ll be able to enjoy the bright, juicy peaches on toast or scones on cold winter mornings.

Prep time
Bake/Cook time
8 half pints
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Peach Jelly
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
8 half pints



  1. Combine peaches and water in a large (about 8-quart) saucepan. Bring to a boil. Reduce to medium-low heat and simmer for about five minutes. Remove from heat and skim off any foam with a stainless-steel spoon. Cover and allow to stand for about 20 minutes.
  2. Strain peach juice through a fine mesh sieve over a large bowl. Discard any pulp. Line sieve with two layers of cheesecloth and strain juice two times. Refrigerate if not using immediately.
  3. Measure peach juice. You’ll need 3 1/2 cups of juice. If you don’t have enough peach juice, you can add up to 1/2 cup of water to peach juice to get correct amount.
  4. Combine peaches, pectin and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary with a stainless-steel spoon.
  5. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.


This recipe first appeared in the So You Are Canning cookbook, originally published in 1949.

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