Just thought I would share with you an amazing recipe that’s a family tradition…
Peach Pit Jelly: It's my absolute favorite and a great way to use up your peaches completely. When canning peaches, be sure to wash them well before blanching them. Then, after blanching, when you peel and pit the peaches, just toss the peels and pits into another pot. After you've filled your pot, add water- just enough to cover the peaches and bring to a boil. Simmer for 30 to 60 minutes and let cool. Then just strain through a cheesecloth and make jelly with the remaining juice using the jelly recipe in the pectin box. It's that easy. Soooo tasty (completely different taste than peach jam) and absolutely gorgeous. The color will be different depending on the variety of peaches you use. And oh- if your jelly doesn’t set up well, do not despair…it makes an amazing syrup as well!!! Enjoy!
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