|EVERY FEW MINUTES|
|PEACH PEEL AND PIT JELLY|
4 qts. peach peels and pits
1 pkg. powdered pectin
3 c. sugar
1 package powdered pectin and 3 cups sugar to each 3 cups juice.
Save peels and pits of peaches when canning. Barely cover them with water in a large kettle. Bring to a boil and simmer for 30 minutes. Let stand overnight.
Strain juice through cheesecloth. Measure 3 cups juice into a large pan. Add 1 package pectin. Bring to vigorous boil.
Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees. Skim off foam. Pour into hot jelly jars and seal.
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