12-14 peaches, 7 cups sugar, 1/2 tsp butter, 1 box fruit pectin, 5 cups juice from peaches, 12 1/2 pint jars with lids and rings, canning tongs and funnel, water canner
My first time ever making jelly. I was a little hesitant at first. I must've watched the video 10 times. Put my mind to it and it came out perfect. Very good instructions😙
Thank you for sharing your recipe and technique with us. I recently found a local peach orchard and bought a whole bushel of peaches and have canned about 25 pints of peaches so far. I've given all the left over peelings to our chickens but will for sure make a batch of peach jelly tomorrow when I can the rest of my peaches.
Tried and followed along while watching oh my goodness this is so yummy 😋 I will definitely be making this again. Thank you 😊 your instructions were precise and very clear easy to understand great job
I've watched your videos on making peach, strawberry and blackberry jelly. I'm nervous but I'm going to try the peach jelly tomorrow. Thanks for the easy to understand instructions
Love your video. I have a peach tree that was damaged a couple years ago by a hurricane so it is on it's last legs. Surprisingly, this years crop was abundant. Unfortunately, the peaches are very tiny. They still taste great though. So instead of peeling all of these tiny peaches and pitting each one, I was thinking of just making peach jelly out of them. Is it ok to use the pits? will it make the jelly taste funny? Or should I pit them? Any thoughts?
Yes!!!! I always use the peelings and pits! Depending on what color the center it can make the color of the jelly different. It won’t effect the taste at all.
I am so grateful you gave step by step instructions. I have always been slightly intimidated by canning, but feel this is a great place to start learning how. Looks so good!! Would be great gifts 😊
@@lifewiththewalkers2797 Thank you! ☺️ I am from Arkansas and got some peaches from a Georgia peach truck. So i decided to make this jelly. I have never done it before. I used sure-gel. My jelly set, but, it’s not thick like you would receive in the store. Is this normal? I would think adding more pectin might solve this issue but I’m currently not brave enough to try it lol
@@momfluent5367 did you bring it to a boil and let tot boil for 1-2 min after adding sugar? Maybe try stirring while boiling a minute longer. I’ve made some before that was thicker by cooking it longer. Also your elevation might be different than ours. The Sure gel information gives you the different times to process based on that I believe.
@@lifewiththewalkers2797 Yes, I boiled a little over a minute. We are actually below the elevation guideline, so 10 minutes is what I did. I think next time I will try your trick of letting it boil longer. I bet that is what the issue was.
I’m having a problem getting it to be of a more jelly like consistency. It’s still good on toast just a tiiiny bit runny. I think I may have not let it set long enough I got excited lol.
Hmm… you might have needed to cook it while stirring it a minute or two longer. OR let it set up longer. I usually give mine 24-48 hours to set up good.
I just cover the fruit in water and sometimes a little above it. You can cook for as long or little as you want. Longer it sits in the pot the more flavor you juice will get.
I’m sorry for the delayed response we’ve been out of town. But you can use either. I usually use salted bc it’s what I have on hand but I’ve used unsalted and had the same results.
I did 7 batches of black raspberry last weekend. Working on peach jam, jelly this weekend unknown how many batchs, peach trees did very well this year.
Over the years I catch fruit trees on sale and dieing and nurse them back to health. Unknown how many peach, apples of 5 type, Pear, cherry and plum trees. The black raspberry batchs will likely be the last that I will make. My sister in law had black raspberries growing in a very nice patch in the backyard that she would let me harvest a five gallon bucket full. She recently passed away and her son tilled it under, very unfortunate in a number of ways. It was nice making it one last time after 25 years. I did as usual and cheated on the final 3 batches by adding the large raspberries and blueberries you buy from the store in order to keep the flavor intact and berry like. On the last batch I can taste the blueberry very well and that's ok because that batch can be Christmas gifts or be blended in something like cheesecake. I have my peaches ready for tomorrow and it looks like 4 jelly and 4 jam batches, the four jelly will be pure juice no water added the four jam needed a touch of water to make a generous 4 cup batch. This year was strange with all the missing component at local stores for canning however I was able to restock my small jelly jars that become gifts. I'm sure it sounds weird but the small 4 Oz jar have the perfect amount and prevents waste even here at home. Sorry if I ramble on but it always nice watching someone else with experience and skill in these areas of life.
@@davemeeks8109 thanks for sharing all that. Sounds like you’ve done well with the fruit trees. We don’t have a lot of yard so fruit trees aren’t something we can grow. And you are right canning supplies were very hard to get this year. Everyone is canning now and due to short supply it made it difficult. Hope the peach jelly turns out great! I’m sure it will.
Yes that’s usually what I do. But if I’m short on time I will bring to a boil for 30 and turn off the heat and let them sit for 30 to absorb the peach flavor.
Help!! My jar's with the jelly in them look beautiful but the piece in the middle of the lid where it should have not popped up did. Every single jar. I thought that piece would be slightly concave, but it's up on each jar! I could cry 😢
I'm not sure how you got 11 - 1/2 pints from the recipe you used I only got 8- 1/2 pints from this recipe which is what it says on the sure jell paper.... But it turned out great other than that! 🍑👍
Oh goodness. Did I say it will yield 11 jars? No this recipe at max will only yield 9. I may have shown a clip with several batches in the picture. Maybe that is what made you think that. But you’re correct.
@@lifewiththewalkers2797 you actually said the batch would make about 11 jars before you started making the jelly lol and it showed 11 jars in canner too 🤷..but it's ok lol
Thank you for watching. I’m sorry if it wasn’t very clear. I use the SureJell box for my jellies and mentioned those instructions several times. I do my jelly different than those instructions. You can’t time the first boil. You just bring to a boil that won’t go down while stirring. Then once you add sugar bring back to boil for 1-2 min.
@lifewiththewalkers2797 I make muscadine, mayhaw,and wild plum,beauty berry, jelly and I cook till 120 degrees. I place a glass saucer in the freezer.and when my jelly reaches temp I drizzle a few drops onto the cold saucer. And push my index finger through it .and watch how fast the part runs back together. It's called tracing. The slower in comes together tells whether it'll set or not.ive never done peach jelly or jam.my peach tree is abundantly full of friut this year and I plan on preserving them this year.ive already done the others .well plumb is lacking lol
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