How to Make Peach Jelly at Home: Simple and Delicious

Transform the bounty of summer peaches into delightful homemade peach jelly that captures the essence of sun-ripened fruit in every jar.This comprehensive guide will walk you through creating crystal-clear, flavorful peach jelly that’s perfect for spreading on morning toast, incorporating into desserts, or gifting to loved ones.

Whether you’re a novice or experienced canner, this peach jelly recipe promises consistent results and incredible taste.

Introduction

The art of making peach jelly dates back generations, with home canners preserving the sweet taste of summer peaches in gleaming jars of translucent amber jelly.

Unlike jam, which contains fruit pieces, peach jelly offers a smooth, pure concentration of peach flavor that spreads beautifully and pairs wonderfully with various foods. This recipe transforms fresh peaches into a shelf-stable preserve that brings brightness to your pantry year-round.

Essential Equipment

• Large stainless steel or enamel pot
• Jelly bag or cheesecloth
• Jars for canning that have new bands and lids
• Large bowl for straining
• Candy thermometer
• Jar lifter
• Funnel
• Ladle
• Clean kitchen towels
• Large spoon for stirring

Ingredients

• 4 pounds ripe peaches
• 4 cups granulated sugar
• 1 package powdered pectin
• ¼ cup lemon juice
• Water as needed

Preparation Time

• Active time: 1 hour
• Straining time: 4-8 hours or overnight
• Processing time: 10 minutes
• Total time: 5-9 hours

Step-by-Step Instructions

Preparing the Peaches

• Wash the peaches very well under running water.
• Cut peaches into quarters (no need to peel)
• Place peach pieces in a large pot
• Pour just enough water over the fruit to not fully cover it.
• Bring to a boil, then reduce heat and simmer for 20-25 minutes until peaches are very soft

Straining the Juice

• Line a large colander with dampened cheesecloth or jelly bag
• Place over a large bowl
• Pour cooked peach mixture into the lined colander
• Allow to drain naturally without pressing (pressing will create cloudy jelly)
• Place in the fridge to strain overnight or for 4–8 hours.

Making the Jelly

• Measure exactly 4 cups of strained peach juice
• Pour juice into a large, clean pot
• Add lemon juice and pectin
• While stirring constantly, let the mixture come to full boil
• Add sugar all at once
• Let it boil fully and cook for precisely one minute after full boil, stirring continuously.
• Take off the heat and clear off any foam

Canning the Jelly

• Make sure to leave a ¼-inch headspace when ladling hot jelly into sterile jars.
• Wipe jar rims clean with damp paper towel
• Apply lids and bands, tightening just until snug
• Let it spend ten minutes in a boiling water bath.
• Take out the jars and leave them alone to cool for a full day.

Important Tips for Success

Perfect Set Tips

• Use fully ripe but not overripe peaches
• Don’t cut the sugar; it’s essential for the right setting.
• Measure ingredients exactly
• Bring the mixture to a full boil that is impossible to stir down.
• Time the final boiling precisely
• Use fresh pectin – old pectin may not set properly

Storage and Usage

• For it to stay up to a year, keep sealed jars in a cold, dark location.
• Refrigerate after opening
• Use within 3 weeks once opened
• Check for proper sealing before storing

 

Troubleshooting Common Issues

Cloudy Jelly

• Caused by:

Pressing fruit while straining or using overripe fruit

• Prevention:

Allow juice to drip naturally and use just-ripe peaches

Soft Set

• Caused by:

Insufficient pectin, sugar, or acid; improper cooking time

• Prevention:

Measure ingredients precisely and follow cooking times exactly

Crystallization

• Caused by:

Too much sugar or overcooking

• Prevention:

Use exact measurements and proper cooking times

FAQs

How long does homemade peach jelly last?

Properly sealed and stored peach jelly can last up to 12 months in a cool, dark place. Use within three weeks of opening and keep refrigerated.

Can I make peach jelly without added pectin?

While possible, using commercial pectin ensures consistent results. Natural pectin levels in peaches are low, so jelly made without added pectin may not set properly.

Why did my peach jelly turn brown?

Browning can occur from oxidation or overcooking. To prevent this, work quickly when preparing the fruit and follow cooking times precisely.

Can I use frozen peaches to make jelly?

Yes, frozen peaches can be used. Thaw completely before cooking and proceed with the recipe as written.

How do I know if my jelly is done?

The jelly should reach 220°F (at sea level) on a candy thermometer, or pass the sheet test – jelly should fall off a spoon in sheets rather than drops.

Can I reduce the sugar in this recipe?

No, the exact amount of sugar is necessary for proper setting and preservation. If you need to lower the amount of sugar, use low-sugar pectin.

What makes peach jelly cloudy?

Cloudy jelly typically results from pressing or squeezing the fruit while straining or using overripe fruit. Let juice drip naturally for clear jelly.

Conclusion…

Making peach jelly at home is a rewarding process that yields delicious results. This recipe for peach jelly combines traditional methods with modern food safety practices to create a preserved product you can enjoy year-round.

By following these detailed instructions and tips, you’ll be able to create beautiful, flavorful peach jelly that sets perfectly every time. Remember that patience during the straining process and precision in measurements are key to achieving professional-quality results.

Whether you’re preserving summer’s bounty or creating homemade gifts, this peach jelly recipe provides a reliable foundation for your home canning adventures.