Peach Pit Jelly

In the whole “waste not, want not” way of thinking, I decided to make some peach pit jelly after a friend had mentioned it. I figured it would be a great way to use up what would normally be thrown away!!

Now, we don’t eat jams or jellies very often because of the sugar content. I think last year we went through about 1/2 dozen pints of jam, eating it maybe once a week or so. And this year hopefully we’ll eat even less as I try to cut sugar out of our diets more and more.

But anyways….I followed this recipe but changed it slightly because I used Pomona’s natural pectin and calcium water.

First I dumped all the skins, pits, and peach-y leftovers into a pot and poured in enough water to cover.

Appetizing no?

Then I left it out on the stove overnight looking all nasty and yuck. Seriously, it did not look appetizing at all!

After it sat out I then strained it through some cheesecloth and followed the directions in the Pomona box. I did not take pictures during this as I obviously have a hard time following directions. I put the pectin in at the wrong time, put the sugar in at the wrong time….and made a wretched mess as I let a sugar-y, peach-y pot overflow all over my stove.

After it finally got to about 220 degrees, I poured it into my jars and processed in a water bath canner for 10 minutes.

And it’s delightfully delicious!

FYI – I used 3 cups of sugar to 4 and 1/2 cups of peach ‘juice’.