Peach Pit Jelly

I made one last thing with my peaches from SweetPreservation.com: peach pit jelly! I first heard about this from Cassie last year, and I was immediately intrigued. I hate how tossing the pits and peels feels like you are throwing away 1/3 of a peach, so I loved finding a way to put them to use before discarding them entirely. Plus, the jelly makes a great holiday gift!

Peach Pit Jelly on SavvyEat.com

Note that this really works best with freestone peaches. The juice you’ll get from simmering the pits will be a pinky-peachy color, and make for a gorgeous jelly.  But if you try to use clingstone peaches, the juice will be a dirty grey color. It will still be perfectly edible, but not nearly as pretty, which is especially a concern if, like me, you plan to use the jelly for gifts.

I know, you “shouldn’t judge a book by its cover” and all that, but if you were given a jar of grey-colored jelly as a holiday gift, would you really want to eat it? Exactly. So use the pits from freestone peaches if you can.

I chose to forgo including the peach peels this time around. But if you are using organic peaches and want to include the peels, go for it! The process will be exactly the same, except you might need to use a little more water to make sure everything is covered.

Peach Pit Jelly

Prep Time: 8 hours

Cook Time: 30 minutes

Yield: About 7 half-pint jars

Peach Pit Jelly

Before you toss out your peach pits, use them to make peach pit jelly! If you use organic peaches, you may want to include the peels as well.

Ingredients

  • Pits (and peels, optional) from about 30 peaches
  • 7 1/2 cups granulated sugar
  • 1/4 cup bottled lemon juice
  • 6 ounces (2 pouches) liquid pectin

Instructions

  1. Bring a kettle of water to a boil, and place the peach pits (and peels, if using) in a heat-proof bowl. Toss any pits that are cracked or broken.
  2. Pour enough water over the pits to just cover them. Allow to rest at room temperature, until the water comes down to close to room temperature, then move to the refrigerator. Soak overnight, or for 8 hours.
  3. Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot.
  4. Using a fine-mesh strainer or a colander lined with cheesecloth, strain out the solids, reserving the juice. Measure out 3 1/2 cups of juice.
  5. Stir the peach pit juice, sugar and lemon juice together in a large saucepan, cover and bring to a simmer over high heat. Remove the lid and stir constantly to bring the jelly to a rolling boil.
  6. Stir in the pectin. Boil, stirring constantly, for 1 minute.
  7. Remove from the heat and spoon off as much foam as you can.
  8. Fill the jars up to 1/4” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a flat lid and a tightened ring.
  9. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Take the lid off the canning pot and turn off the heat, and allow the jars to rest for 5 minutes.
  10. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.
http://www.savvyeat.com/peach-pit-jelly/

PS: Other favorite uses for peaches: coconut pecan peach conserve and peach caramel sauce.

Peach Caramel Sauce

Peach Caramel Sauce - No Dairy! // Savvy Eats

I first found the idea of pear caramel sauce in Preserving by the Pint by Food in Jars’s Marisa McClellan, and I was intrigued – preserving fruit in a caramel sauce? A dairy-free caramel sauce, no less? I definitely needed to try it. I had the last few peaches from my Sweet Preservation box still kicking around in my kitchen, so I decided to puree them and use them up in a peach caramel sauce!

I wasn’t entirely sure whether or not peaches were a safe substitute for pears in this caramel sauce in terms of water-bath canning. I think it is probably fine, but I didn’t feel 100% confident canning a recipe that is “probably” okay, so I decided to freeze it instead. I’ll do some more testing on it next year!

Luckily, this peach caramel sauce freezes beautifully. Just leave 1/2” headspace at the top of your jars, wipe off the rims, put on the lids, and stick it in the freezer. Allow the caramel sauce to defrost in the refrigerator overnight before serving.

Peach Caramel Sauce for Freezing // Savvy Eats

Peach Caramel Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: About 1 cup

Peach Caramel Sauce

This fruity caramel sauce is perfect for spooning over ice cream, pancakes or waffles. Freeze the extras to enjoy all winter long!

Adapted from Preserving by the Pint .

Ingredients

  • 1 pound peaches, peeled and pitted
  • 2 teaspoons lemon juice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups granulated sugar
  • 3/4 cup water

Instructions

  1. Puree the peaches, lemon juice, nutmeg and cinnamon together in a blender or food processor until smooth.
  2. Stir the sugar and water together in a heavy saucepan. Bring to a simmer over medium-high heat, swirling the pan occasionally, until the sugar is a deep gold color and a candy thermometer reads 250F. This should take about 15 minutes.
  3. Remove the caramel from the heat and stir in the peach puree. Be careful, as it may bubble and splatter!
  4. Return the pan to the stovetop and heat, stirring constantly, until the caramel is 218F.
  5. Spoon the caramel into clean half-pint or 4 ounce jars, leaving 1/2" headspace at top. Allow to cool to room temperature before freezing. If you'd like to use any of the caramel in the next two days, place a jar in the refrigerator instead.

Make Ahead and Storage

To use your frozen caramel, defrost the jars in the refrigerator overnight.

http://www.savvyeat.com/peach-caramel-sauce/

PS: Other favorite ways to use up peaches: coconut pecan peach conserve and peach salsa.

PPS: This post contains affiliate links. I only ever recommend products I truly use myself.