Summer's bounty is at its peak, and what better way to capture its essence than by making homemade peach jelly? This recipe is a delightful journey into the world of canning, resulting in a sweet and tangy treat perfect for breakfast toast, afternoon snacks, or a delightful addition to your cheese board. It's surprisingly easy, even for beginner canners, and the reward of homemade goodness is immeasurable. This recipe will guide you through every step, making delicious, healthy, and homemade peach jelly a reality in your kitchen.
Ingredients:
- 6 cups crushed ripe peaches (about 6-8 large peaches)
- 7 cups sugar
- 1 box (1 ¾ oz) powdered pectin
- 1/2 cup lemon juice (freshly squeezed is best!)
- 7 half-pint canning jars
- Lids and bands for canning jars
Equipment:
- Large saucepan or preserving pan
- Wooden spoon or spatula
- Ladle
- Canning jars and lids (properly sterilized)
- Jar lifter
- Large pot for water bath canning
Instructions:
Step 1: Prepare the Peaches
Wash and peel the peaches. Cut them into small pieces and then crush them using a potato masher or food processor. You want a mixture of some chunky pieces and some smooth puree. Aim for consistency similar to applesauce.
Step 2: Combine Ingredients
In a large saucepan, combine the crushed peaches, sugar, and lemon juice. Mix well to ensure the sugar is evenly distributed.
Step 3: Add Pectin and Bring to a Rolling Boil
Stir in the powdered pectin. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. This is crucial for the setting of the jelly.
Step 4: Boil for One Minute
Once the mixture reaches a full rolling boil, continue boiling hard for exactly one minute, still stirring constantly. This step ensures that the pectin activates properly.
Step 5: Remove from Heat and Skim
Remove the saucepan from the heat and skim off any foam that has formed on the surface. This helps prevent cloudiness in your finished jelly.
Step 6: Fill the Jars
Carefully ladle the hot peach jelly into your sterilized canning jars, leaving about ¼ inch headspace at the top. Remove any air bubbles by running a knife or spatula around the inside of the jars.
Step 7: Process in a Water Bath
Wipe the rims of the jars clean. Place the lids and bands on the jars and tighten fingertip tight. Place the jars in a water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 10 minutes (adjust processing time based on your altitude – check your local extension office for altitude-specific instructions).
Step 8: Cool and Check Seals
Remove the jars from the canner and let them cool completely. You should hear a popping sound as the jars seal. Check to make sure all the jars have sealed properly. A properly sealed jar will not flex when you press the center of the lid.
Tips for Success:
- Use ripe, but firm peaches for the best flavor and texture.
- Freshly squeezed lemon juice provides the best acidity and flavor.
- Always sterilize your jars and lids before canning to prevent spoilage.
- Follow the pectin instructions carefully for optimal results. Using a different type of pectin may require altering the recipe.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Include a few chopped fresh mint leaves for a refreshing twist.
- Substitute other fruits like raspberries or strawberries for a unique blend.
Nutritional Information (per serving, approximate):
Calories: Approximately 100-120 calories per serving. (This will vary based on the amount of sugar used)
This recipe offers a delicious and healthy way to preserve the taste of summer. Enjoy your homemade peach jelly throughout the year! It's a perfect example of easy recipes and quick dinner ideas, although it's not a quick meal itself, the reward is well worth the time investment. This adds to your homemade cooking repertoire and is definitely one of the best recipes for preserving the flavors of the season. Remember to always practice safe canning techniques.