I attended a canning class several years ago. During her presentation, the presenter suggested using the peels and discarded pieces (when canning peaches) for jam or jelly. While this may seem distasteful at first, in actuality, the bruised parts of fruit often add greater sweetness.
The following is a modified jelly recipe, which uses the discarded skins and blemishes instead of fresh perfect fruit.
3-1/2 cups juice prepared from discarded skins and bruised spots/blemishes of approximately 10 lbs. of peaches (see below)
1-1/2 cups water
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin
To prepare jars:
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
To prepare peach juices:
Place peach peels and remnants into sauce pot; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. sauce pot. (If needed, add up to 1/2 cup water for exact measure.) Stir in lemon juice.
STIR sugar into juice mixture in sauce pot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 11 min. (for 6,000 ft. altitude.)
Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
My mother use to make jelly from skins of difference fruits. Can't wait to try thank you
ReplyDeleteCanning peaches this week and wondered what to do with the skins. I can't wait to do this one too!!
ReplyDeletebut wait, you only use juice of skins? not the skins themselves? Do they get tossed afterwards?
ReplyDeleteApplenooker Yes! I've been out of town and missed your question, but the answer is yes - that is correct. Jelly is usually clear and so you add all of the bruised parts (unless they are totally gross) and the peels into the pot, and you cook them, which helps to release the juices. Then this is strained through the cheesecloth which gives you the juice and everything extracted from the skins, except for any pulp or skins. This results in a clear, lightly pink or peach tinged jelly. Depending on the strength of your peaches (some have big bold taste and others are mild) your jelly will be flavored accordingly. I'd love to hear how it turned out for you!
DeleteApplenooker Yes! I've been out of town and missed your question, but the answer is yes - that is correct. Jelly is usually clear and so you add all of the bruised parts (unless they are totally gross) and the peels into the pot, and you cook them, which helps to release the juices. Then this is strained through the cheesecloth which gives you the juice and everything extracted from the skins, except for any pulp or skins. This results in a clear, lightly pink or peach tinged jelly. Depending on the strength of your peaches (some have big bold taste and others are mild) your jelly will be flavored accordingly. I'd love to hear how it turned out for you!
Delete