It is a busy time for me. A wonderful time, but very busy. This was made late at night. Does anyone else push their days late into the night at this time of the year?
I have since learned that 220degrees fahrenheit is not the gelling point for all areas. Bring water to a boil and check the boiling point of water where you live, now add 8 degrees fahrenheit to that and you have the gelling point in your area.
You are so right. I leave the mishaps in, hoping someone else can learn from them too. Same here, it was very late when I was filming, so I was more fumbly than normal. Only the one jar cracked, I was fortunate. Thank you for watching, and caring about me. I appreciate it.
Love your vintage box of jars. That is so neat. Thanks for sharing. I really appreciate your video because I have been looking for jelly without the added pectin in it.
You are so welcome. Thank you for watching. Adding pectin is just another expense . Most fruit has enough, it just takes a little more time. I appreciate you!
After you have dried your peach peels, cut them in small pieces, put in a diffuser and pour boiling water. Steep for at least ten minutes, longer if you want it stronger. There you have peach tea. Yes, that is how I make jelly, it is a very old recipe, equal sugar to juice, or fruit and bring up to 220 degrees fahrenheit. Boil that till it thickens on a spoon. I rarely use pectin, usually if I am making something like redbud jelly.
After the peels are dried, I cut up a few and put them in a diffuser, I add either a black tea, or green tea bag, and pour boiling water over it. Let it steep for ten minutes or more and enjoy! I have since learned that you have to find out the boiling temperature of water for your elevation in your area, and add 8 degrees. That will be your jelling temp for your area. And 1cup sugar to 1cup juice is an old fashioned ratio that will usually turn out great with high pectin fruits!
I know, right! I left that in so everyone can see ,you have to be careful no matter how long you have been doing it! It was very late at night and I was tired, trying to hold the jar up for everyone to see!
It is a busy time for me. A wonderful time, but very busy. This was made late at night. Does anyone else push their days late into the night at this time of the year?
I have since learned that 220degrees fahrenheit is not the gelling point for all areas. Bring water to a boil and check the boiling point of water where you live, now add 8 degrees fahrenheit to that and you have the gelling point in your area.
Thank you for sharing the old ways. I watch canning videos while up very late canning. You keep me company!
My pleasure! Thank you for watching, I am up late sometimes too!
Wow did I jump when you dropped that hot jar! Glad it didn't bust but more importantly you didn't get hurt!
You are so right. I leave the mishaps in, hoping someone else can learn from them too. Same here, it was very late when I was filming, so I was more fumbly than normal. Only the one jar cracked, I was fortunate. Thank you for watching, and caring about me. I appreciate it.
@@muchadoaboutsomething ❤❤
Love your vintage box of jars. That is so neat. Thanks for sharing. I really appreciate your video because I have been looking for jelly without the added pectin in it.
You are so welcome. Thank you for watching. Adding pectin is just another expense . Most fruit has enough, it just takes a little more time. I appreciate you!
I don't like to waste either. I'm going to try this. It's very pretty
Thank you, and it taste very good.
I am up very early like 4 or 5 so late nites are not efficient for me. Good tips thank you. I am watching you between canning prep and clean ups.
Thank you for watching.
Wow didn't know this. I have to do this with the peelings.
It is really good.
Store your empty jars in the boxes upside down. That way no bugs or dirt. Just finds it keeps them cleaner when I get them out to use the next time.
That is an awesome idea.
I learned a lot! Thanks
Very glad, thank you.
Gorgeous jelly!
Thank you!
How do you make tea from the dried peels? Sounds wonderful. Thanks. Do you make any jelly equal parts juice and sugar to 220 degrees? No pectin?
After you have dried your peach peels, cut them in small pieces, put in a diffuser and pour boiling water. Steep for at least ten minutes, longer if you want it stronger. There you have peach tea. Yes, that is how I make jelly, it is a very old recipe, equal sugar to juice, or fruit and bring up to 220 degrees fahrenheit. Boil that till it thickens on a spoon. I rarely use pectin, usually if I am making something like redbud jelly.
@@muchadoaboutsomething Thank you so much🥰💖
My heart jumped when you dropped that jar! Great video🥰
After the peels are dried, I cut up a few and put them in a diffuser, I add either a black tea, or green tea bag, and pour boiling water over it. Let it steep for ten minutes or more and enjoy! I have since learned that you have to find out the boiling temperature of water for your elevation in your area, and add 8 degrees. That will be your jelling temp for your area. And 1cup sugar to 1cup juice is an old fashioned ratio that will usually turn out great with high pectin fruits!
I know, right! I left that in so everyone can see ,you have to be careful no matter how long you have been doing it! It was very late at night and I was tired, trying to hold the jar up for everyone to see!
Hey honey I think I missed how much water you boil the peach peelings in for 10 minutes.
Just to cover over your peelings about an inch or two
@Much Ado About Something got it thank you 😊