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’.

Peach Pit Jelly
Recipe type: Food Preservation
  • 4 qts Peach peels and pits
  • Pomona's natural pectin
  • 3 c. Sugar
Method of Preparation
  1. package powdered pectin and 3 cups sugar to each 3 cups juice.
  2. Save peels and pits of peaches when canning. Barely cover them with water in a large kettle. Bring to a boil and simmer for 30 minutes. Let stand overnight.
  3. Strain juice through cheesecloth. Measure 3 cups juice into a large pan. Add 1 package pectin. Bring to vigorous boil.
  4. Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees. Skim off foam. Pour into hot jelly jars and seal.



About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. Oh man, I did 2 bushels of peaches earlier in the summer and tossed the pits and skins. I just hate it when I find out I wasted something good. Oh well, there's always next year! Thanks for all the healthy and delicious ideas!

  2. You say that you used 3 cups of sugar but you used Pomona’s pectin. I though you don’t need to use sugar with Pomona’s?

    donielle Reply:

    @Renee, I’m trying to remember, but I think I just followed the directions from pomona. And because there really wasn’t any ‘fruit’ in it I couldn’t follow the normal jelly recipe.

  3. Just finished canning 7 qts of peaches off our two trees (first picking). Kept thinking while my daughter and I were peeling and nibbling…”There’s got to be something to do with these scraps.” Googled and found this recipe! Thank you so very much! And I’ve already shared on my Facebook page. Got lots of friends who can, preserve or who are interested in such. “Waste not, want not.”

    Betty Reply:

    Hello: I’m 68 years old, and as a child I helped my mother make peach jam, jelly, etc. (and all other fruits we could grow or purchase). Mama never threw anything out. So cooking the peach peelings and making jelly was a way of life for us many years ago. Glad others are finding it now. I’m having one heck of a difficult time finding a recipe for low sugar peach jelly. Jam is easy to find, but jelly?


  1. […] you’re looking for a recipe that does contain sugar, you can check out this Peach Pit Jelly from Donielle at Naturally Knocked […]