I just canned some peaches yesterday and am kicking myself for not saving them (for a reason I wouldn’t have known). As I was throwing them away I mentioned to my husband “it’s a shame we don’t have a compost or something to do with these!” Lesson learned for next year!
I happened upon your channel today for the first time. I'm an experienced canner but though I've heard about Peach pit jelly I'd never made it before. Today I canned 14 jars of peaches, so I have plenty of skin & pits to work with. I really like your teaching style. Thanks for the effort put into this video.
Thank you for the temperature tip. I was going by the time on the pectin box...1 minute. My peach jam did not set. But I am new to this and didn't realize until after everything cooled in the jars. I guess I will just have peach sauce. I did save my peels and pits so I will try your method once I need more jelly.
My jelly didn’t turn out either. It will, however, make great pancake syrup! lol It’s all a learning curve as I had never made peach peel jelly before so next time it will be better…….I hope! lol
We made this yesterday and it turned out great! It set up well and tasted fantastic, so no complaints. Next time I will simmer the peels/juice for a couple hours like we do our apple peels to get out more of it's flavor. A big thumbs up! 🍑
I’m curious if you can explain the flavor that the pit gives. I am going to go get peaches tomorrow. I will can them and save pits and skins. Just wondering what type of flavor it adds. Thank you.
Most people describe it as a sort of almondy flavor. I am not big on almond extract, so I don't add a lot of pits. Just a few gives a tad more complex flavor.
@@Proverbs31Homestead OH Thank you! I will avoid them. I too do not like almond flavoring. Now a fresh roasted almond, I can eat a ton. Thank you so much!
@@Proverbs31Homestead thank you. I am making this tomorrow. My peeps are in the fridge now. Just seems like there’s so much fruit still in there. Hated to waste it.
After you boiled the scraps, you put the whole pot in the fridge overnight. Is that necessary? Can you move right into straining and adding pectin, etc? Thank you!
You're really "steeping" the peels/pits to create a kind of "tea." If you rush that process by not refrigerating overnight, the flavor of the jelly may not be as good.
I just wanted to make sure I am clear on this... you peeled, pitted and froze the skins. You didn't soak them or they had never been soaked in citric acid prior to freezing? Thank you so much... I am getting ready to do this now. Hope you are having a great weekend.
Correct. I peeled and pitted the peaches and put the peeled skins and a few pits in a Ziplock bag, which went straight to the freezer. No soaking, no citric acid.
@@Proverbs31Homestead Thank you so much for your quick response... this helped me a lot... I am still awake working the last bit of peaches, it's almost 1:30 a.m. here.....but so thankful that I am able to do so. For the last 2 years I was too sick... I think I am trying to make up for those years this year... I truly appreciate your time and information. Thank you again for sharing. Bless you~
Possibly your peach peels just didn't have much flavor. Or perhaps you didn't simmer long enough or reduced the sugar? I have never experienced tasteless peach peel jelly.
I just canned some peaches yesterday and am kicking myself for not saving them (for a reason I wouldn’t have known). As I was throwing them away I mentioned to my husband “it’s a shame we don’t have a compost or something to do with these!” Lesson learned for next year!
Best video as I’ve tried to figure out how to make peach jelly! Thank you! Instant fan here
Glad you found it helpful!
I’m excited for the idea of a canning kitchen! I’m trying to figure out how to make a multi use greenhouse/canning kitchen now….
@@paulinawimberley4930 interesting idea! Might be pretty hot, though.
I happened upon your channel today for the first time. I'm an experienced canner but though I've heard about Peach pit jelly I'd never made it before. Today I canned 14 jars of peaches, so I have plenty of skin & pits to work with. I really like your teaching style. Thanks for the effort put into this video.
Thank you for watching! I hope you enjoy the jelly.
I am a new subscriber, thank you for all the great details.
I love the color of this jelly
Thanks for teaching me. I didn’t follow directions the first time so I have to reset my first batch. Second batch is perfect!
Yay!
Thank you for the temperature tip. I was going by the time on the pectin box...1 minute. My peach jam did not set. But I am new to this and didn't realize until after everything cooled in the jars. I guess I will just have peach sauce.
I did save my peels and pits so I will try your method once I need more jelly.
My jelly didn’t turn out either. It will, however, make great pancake syrup! lol It’s all a learning curve as I had never made peach peel jelly before so next time it will be better…….I hope! lol
We made this yesterday and it turned out great! It set up well and tasted fantastic, so no complaints. Next time I will simmer the peels/juice for a couple hours like we do our apple peels to get out more of it's flavor. A big thumbs up! 🍑
Glad you like it!
Nice job
Thank you.
You're welcome!
I’m curious if you can explain the flavor that the pit gives. I am going to go get peaches tomorrow. I will can them and save pits and skins. Just wondering what type of flavor it adds. Thank you.
Most people describe it as a sort of almondy flavor. I am not big on almond extract, so I don't add a lot of pits. Just a few gives a tad more complex flavor.
@@Proverbs31Homestead OH Thank you! I will avoid them. I too do not like almond flavoring. Now a fresh roasted almond, I can eat a ton. Thank you so much!
Hi Christina I was wondering once you have made the peach peel jelly. How long before you would use it? Great video!
You may use it immediately...or keep it on the shelf, unopened, virtually forever 😊
Why didn't u use lemon juice to help thicken w pectin.
It isn't necessary
Couldn’t you blend/pulverize the peels and use?
Not for jelly. Perhaps (?) for jam.
@@Proverbs31Homestead thank you. I am making this tomorrow. My peeps are in the fridge now. Just seems like there’s so much fruit still in there. Hated to waste it.
Can I use one pouch of Certo liquid pectin instead of powdered? It's all I have here.
Sorry; liquid and powdered pectin are not interchangeable.
After you boiled the scraps, you put the whole pot in the fridge overnight. Is that necessary? Can you move right into straining and adding pectin, etc? Thank you!
You're really "steeping" the peels/pits to create a kind of "tea." If you rush that process by not refrigerating overnight, the flavor of the jelly may not be as good.
Thank you
@@kimcasault2582 you're welcome!
My peel juice turned out more brown than anything. Is it still good to make a jelly?
I should think so.
I tend to make vinegar with my scraps.
Yep, that's a great project, too 😊
Just found your channel. Is it ok to run the peels through a food grinder?
Not for jelly. For jelly you need juice.
I make the jam and the jelly with the peach skins. . I don't throw nothing away can't afford to.
I've come to the conclusion that my thermometer just isn't accurate.
I can never get it over 217° when making jam.
I just wanted to make sure I am clear on this... you peeled, pitted and froze the skins. You didn't soak them or they had never been soaked in citric acid prior to freezing? Thank you so much... I am getting ready to do this now. Hope you are having a great weekend.
Correct. I peeled and pitted the peaches and put the peeled skins and a few pits in a Ziplock bag, which went straight to the freezer. No soaking, no citric acid.
@@Proverbs31Homestead Thank you so much for your quick response... this helped me a lot... I am still awake working the last bit of peaches, it's almost 1:30 a.m. here.....but so thankful that I am able to do so. For the last 2 years I was too sick... I think I am trying to make up for those years this year... I truly appreciate your time and information. Thank you again for sharing. Bless you~
@@tammyj.9152 I'm so happy for you that you feel well enough to can again! Enjoy 😊
I tried this. It didn’t use the seeds, just peelings and the jelly sit right but no flavor. What went wrong?
Possibly your peach peels just didn't have much flavor. Or perhaps you didn't simmer long enough or reduced the sugar? I have never experienced tasteless peach peel jelly.