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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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 Rating: 5 / 5 - Reviews: 7
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Sep 12, 12:03 PM
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Jul 19, 6:43 PM
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Aug 15, 7:19 PM
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Jul 30, 11:04 AM
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