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Peach Peeling & Pit Jelly

Take 2 quarts of the peelings and pits left from canning/freezing
peaches. Place in a pot and barely cover with water. Boil 30
minutes, cool, and stick in the fridge overnight.

Next morning, drain juice through a jelly bag or cheese cloth.
Take the juice and mix with pectin and sugar as per the peach jelly
recipe on the pectin box. Ex. The one I used: 4 1/2 cups juice,
3 cups sugar and low sugar pectin. It made aprox. 3 1/2 pints.

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6 of 7 people found the following review helpful:
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Don't Eat The Pits!, June 21, 2005 - 07:15 PM
Reviewer: Nellie Vincent from Huffman, Texas, USA
My sister and I always went to a family reunion in June in Limestone County, Texas where they grow some of the best freestone peaches you will ever eat. We always bought 2 bushels and came home and prepared most of them for the freezer. We made preserves later. One year I looked at the water that we had peeled the peaches into and told my sister that it looked almost like nectar and we should try to make jelly out of it. I called my mom, who told me to boil down the peelings and pits with it and strain to make the jelly. While we were cooking it, my sister's mother-in-law ( with alzheimer's)kept coming in and saying something like "mmm that smells good, when can I have some?" To keep peace, we finally had to fix her a bowl of it. She said that was the best peaches she had ever eaten and had another bowl!! It made wonderfol jelly, almost like preserves.

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7 of 11 people found the following review helpful:
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Gem of a Recipe, May 5, 2004 - 02:47 AM
Reviewer: Anonymous from Seattle WA
I took this recipe and altered it only so much as I added a about a teaspoon of real vanilla extract to the juice. the color was rosy and the subtle peach and vanilla flavor was excellent together. next to my California Cutie marmalade and Banana Jam, this i the most requested of friends and family as a gift.

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