Peach Jelly — the easy way!

by Carmen on July 16, 2011 in Food

I bought a bunch of peaches last week. I made two Creamy Peach Pies, some peach jam, and a couple of gluten free mini peach cobblers (for my mom). (Don’t get super excited…I haven’t conquered gluten free cooking…the crust part was Gluten Free Bisquick.) So the peaches that were used for the jam and pies were peeled and pitted. I saved them! Did you know you could use them for something else? Yep. I’m super frugal. I happened upon the idea in an Amish cookbook.

Tools needed: medium pan for making peach skin juice, large pan for making jelly,  medium large pan for boiling jars, smaller sauce pan for boiling lids and bands, wooden spoons, hot pads, towels and dish rags, ladle, canning jar funnel


Peach Jelly

4 cups peach juice (see below)

1/2 tsp. butter

1 package of pectin (I really like Kroger brand!)

5 1/2 cups sugar

canning jars, bands and lids (new lids!)


Get your jars in a boiling water bath to sterilize or you can put them in the dishwasher and run it on sterilize, but I think that uses a lot of electricity.



I just put a towel on the bottom of my pan, set the jars in, fill with water, then get them to boiling.  Turn it down to medium and get started on the jam.  They are sterile by the time the jam is ready to go in them (10 minute minimum).  Put the lids and bands in another small pot, cover with water, get them boiling and turn down on medium.




To make peach juice place the peach pits and skins in a pot and cover with water.  (I had about 15-20 peaches so this batch of juice made enough for two batches of jelly and then some.) Turn the burner on high.  Once it starts boiling, turn it down to medium/low and let it simmer for about 10 minutes.  Let it cool a bit.  (I had to wait for hubby to get back from running errands, one of which was buying more sugar for me, so my juice sat a few hours.)  Then strain the juice.  You’ll need 4 cups of juice for a batch of jelly. (If you have less than 4 cups of juice…like 3 or so, it will work if you add water to it to make 4 cups, but I wouldn’t use more that one cup of water.)


Place the juice, butter (keeps the jelly from foaming), and pectin powder in the pan. See how big of a pan I use? It’s a must or you are going to get splattered with very hot jelly later in the process.  Trust me, I know!  Stir it on high heat until it boils.  A full rolling boil.



Add the sugar all at once and stir.  Keep stirring until it gets to a full rolling boil like in the picture above.  You want it to boil like that for 1 minute. (Keep stirring…you don’t want the bottom to scorch.)  Then take it off the heat and set a timer for 5 minutes. During that time I take all my jars very carefully out of the water.  I use a long skinny wooden spoon and pair of hefty tongs to do this.  I set them on a towel on the counter upside down.  Then I set the pan of jelly on a hot pad right next to them on the counter.  I also set the lids and bands next to those.


When the five minute timer is up I skim the top of the jelly.  There will be a bit of foam, but not nearly as much as if you hadn’t put the butter in.  Set a jar next to the pot, put the funnel on, and funnel jelly into the jar leaving 1/4 – 1/2 inch head space.  Move on to the next jar until all are full.  (I usually have a little bit left over that goes into a jar that will go in the fridge for breakfast the next morning.)


Once the jars are all full I wipe the rims of the jars with a hot damp dishrag.  You may need more than one, depends on how messy you were filling the jars.  *smile*  Next take a lid out of the water and dry it off with a clean towel, set it on the jar, take out a band, dry it off, then screw it on the jar.  Make sure it’s tight.  Set jars upside down on a clean towel. Repeat until all jars are tended to.  Place the jars 1 inch apart. Once the last jar is flipped upside down set the timer for 5 minutes. (This helps seal the lids.) After 5 minutes flip them right side up and in an hour or so you’ll hear little pops.  Check all the lids in a few hours to make sure the lids are sealed. If you can press on the lid gently and there’s some give then you need to pop that one in fridge and use within a few weeks.  There’s no need to process the jelly/jam if your jars, lids and band are sterile and hot and your jelly/jam is hot.  I know what some people say.  I have done this for a few years now and never had a problem with my jelly/jam.  And I make a lot of jelly and jam!  The instructions on the box of Kroger pectin even tells you to do it this way.  Why waste the time and energy when you don’t need to?  Trust me.  It works.  *smile*


Phew!  That was a process, but let me tell you it gets easier each time you do it.  I would much rather do several batches in a row this way because it becomes like an assembly line.  When my jars are inverted for 5 minutes I take the time to wash out the pan for the jelly, wash the jars and get everything set up for the next batch.  It’s so rewarding when you’re done to see all those pretty little jars lined up on the counter.  I love it and I hope you do, too!



Carmen is the love of her teacher/pastor husband of 20 years, and mother of 9 semi-picky eaters ages 18 to 11 months. Aside from homeschooling her children she likes to cook yummy and inexpensive meals in her family’s pre-Civil War farmhouse kitchen and with her family create hand painted wall art and goat milk soap for their Etsy shop. This is a far cry from their first week of marriage when her lack of cooking skills led to her husband’s stir fry every night. Thus began her journey on the road to being a keeper of the home. She is determined for her children to know the skills of home keeping and through her blog (Old House Homestead) intends to help people enjoy their kitchens one recipe at a time. Along with homeschooling and cooking, Carmen enjoys spending time with her family, camping, and crafting. Carmen can be found at and Facebook (Old House Homestead), on Etsy at, and on Instagram @oldhousehomestead.

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Rachel E. July 16, 2011

This sounds so simple. Can you use the same recipe for other juices? How do you think this would turn out with less sugar?

Sarah @ Mum In Bloom July 16, 2011

Very inspiring! I have frozen peaches that I put up last summer and I’m looking to use so this would work well for them. Thank you for the detailed instructions, including sending hubby to the store ;o)

Camille July 16, 2011

To make juice, you just use the skins and the pits from the 15 to 20 peaches that you did something else with…is that right?

Katie M. July 16, 2011

I am new to canning, thanks for sharing this! I noticed that you put a towel in the pot with the jars to sterilize, I was wondering if there was a particular reason why?

Jill July 16, 2011

And to think I’ve been letting all those peach skins go to waste. Kind of reminds me of making chicken stock with the bones, except this is peach stock with the skins. 🙂 Eager to try it when Ohio’s peaches ripen next month. Thanks!

Amy July 16, 2011

This looks delicious! I’ve canned peaches in syrup or pickled them, but this jelly looks so inviting. I think it’s wonderful that canning has become more popular. It’s a wonderful way to be good stewards of the harvest! I learned to can alongside my grandmothers when I was a child, but for years I was the only person my age that I knew of who canned.


Nicole July 17, 2011

I *love* that you came across this from an Amish cookbook. =) I am infatuated with all things Amish. a) Their stewardship of their resources is IN-credible. b) Everything they make is soo yummy! 🙂

Becky Honey July 17, 2011

Thanks for the tip of turning the jars upside down after putting the lids on so much easier than the water bath. Will be trying this with the next batch of blackberry jelly.
Have a blessed day,

Kristin July 17, 2011

I made 12 pints of this jelly tonight!! Thank-you SO very MUCH for such a wonderful recipe! This one is a keeper! I plan to pass it along to all my friends and family! Blessings to your family!

Christy@OneFunMom July 18, 2011

Wow! This seems so doable! I always feel overwhelmed when I think of making jam, but this looks fun. Thanks for sharing!
(next week we’re off to Grandma’s, where she says the peaches will be ripe…)

Patty July 18, 2011

I am looking forward to doing JUST this with the next batch of peaches we pick. So far, I’ve just sliced the peaches and canned them in light sirup. Now I will make jelly, too! Thank you!

Melissa Carr July 20, 2011

I just stumbbled on your blog last night (after I canned my peaches) and I love it! Your peach jelly turned out beautifully! Now I wish I wouldn’t have composted my peach skins! Thankfully, I have another batch that will be ripe in a day or so…I will be giving this a try!

Pumpkin Pie Painter July 20, 2011

LOVE making jellies and jams. I wish I could find a place to get peaches organically or grow our own. Peaches are sprayed to death with terrible chemicals, and unfortunately, with their soft skin, they absorb them. I usually make peach jam now, or use the whole peach and peel off the skins, just b/c of all the bad stuff in the skins. I used to love making jelly with the skins, so useful. Now I do so with my own apples as I know they haven’t been sprayed, but I do miss the peach jelly.

Dina Croy July 21, 2011

What a blessing! I am a passionate baker and cook but never considered making jelly as I thought it would be much too hard. You make it look so simple I plan to make jelly this week!!! Thank you!

Heather July 23, 2011

Hi! Thanks for the amazing idea–one question, do you think you could just can the peach juice? In a pressure cooker? I did that with apple juice last year and my family loved it. My mom , when told about this process, said her mother used to make jelly the SAME WAY back in the 50’s—thanks for teaching us about this! 🙂

carol July 27, 2011

My Mom used to can blackberry juice in the summer and make the jelly in the fall when she had more time. Summer was so busy freezing and canning vegetables. I am going to try this peach jelly recipe today. It looks so easy. Thanks for sharing.

William July 13, 2012

I like to use the left over syrup from the caned peaches, reduce the sugar to 4 cups (if light syrup) and I add 1 cap full of liquid lemon juice 🙂

Dami August 28, 2012

Hi just wondering if any of you have had the jelly not set up? I am hearing the tops pop but not sure if they are setting up. If they stay in liquid form what do you do ?

Dami August 29, 2012

my jelly did not set up. :o(

Debi August 17, 2013

Nicely done. I sometimes add a scant pinch of freshly ground nutmeg to this jelly. The nutmeg makes the jelly taste like peach pie. Thanks for taking the time to share this process.

Marsha July 19, 2016

This recipe was so great and easy. Love the jelly.

Shannon August 10, 2016

So easy! I love this recipe. I made 2 dbl batches which gave me 33 half pints of jelly.
Just a tip – For 2 dbl batches I used 3 4lb bags of sugar.
This recipe is a great way to get the most use from your peaches. As I canned sliced peaches I kept the best peels and pits to render the juice from. I threw the spent peels in the compost afterward.

Shelley JP September 5, 2016

Made this today. It was so easy and quick. Taste great.

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