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.

Comments

  1. Nancy says

    My grandmother made this for years. It was our favorite thing of everything that she made. I’ve searched for years to find any, since she passed away. Thank you for the recipe and the memories.

  2. Mike says

    I don’t know if I would do this. The seed inside peach pits contains arsenic and are highly toxic. If you fail to see a cracked pit, won’t it make your jelly toxic?

    • Julie says

      I definitely understand your concern. I did a lot of research on this exact topic before I made the jelly the first time. From what I’ve found, the kernels inside the pit contain such a minimal amount of the toxin that you would need a lot of crushed kernels to make your jelly unsafe. But of course, use your own judgment when it comes to canning and skip it if you don’t feel comfortable with it! I do know that you can make the jelly with the skins alone and ditch the pits, so you could still do that, if you’d like!

  3. Carol B. says

    I remember my aunt said to me that you can make peach jelly from peels and pits. But I never had the time to, thanks for posting this I’m going to try it.

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