We bought a bunch of peaches with the intention of making some jam and peach butter. Making peach butter is easy because you don’t have to peal the peaches first. Pealing the peaches isn’t difficult per se, but it is time consuming and what I haven’t had in abundance lately is time.
The next weekend when I finally had the time to prepare jam, the peaches were starting to descend into over-ripeness. Making Jam from over-ripe fruit is worse, perhaps, than making it from the under-ripe ones. In emergency mode (I end up in that mode quite often) I decided instead to do something new: peach jelly.
I started looking around the internet for recipes for peach jelly. The ones I found mostly start with the words “take X cups of prepared juice…”. Well, that doesn’t help when I don’t know how to prepare the juice. So I had to look for recipes for peach juice, before I could find one for peach jelly.
But then again, considering my jelly didn’t set (for reasons I’ll describe below), I’m calling the result more of a “syrup”.
Due to luck of the draw, only white peaches ended up in my batch of juice, so I can call these things White Peach Juice and White Peach Syrup without any reservations.
White Peach Juice
- White Peaches 
- Water 
Rinse, pit and slice the peaches. Toss them in a stock pot like you just don’t care. Add enough water to fill the pot about half as high as the peaches. Cover and bring to a boil. Boil for 10 minutes. Strain the fruit out of the juice using a sieve, and press the remaining fruit to extract all the liberated juice. Put it in the fridge, or drink it, or turn it into jelly or syrup or whatever.
The juice is a beautiful ruby red color, almost reminiscent of cherries instead of peaches. The flavor, however, is all peach. It’s not sweet like bottled juice you’d get at the grocery store, but it’s good and refreshing nonetheless.
White Peach Jelly/Syrup
- 3.5 cups white peach juice
- 4.5 cups sugar, divided
- 1 box Sure Jell pectin for low-sugar recipes
- Juice of 1 lemon
I mostly followed an existing recipe, with the addition of the lemon juice. Bring the juice to a boil. Add 4 cups sugar and boil hard for 1 minute, stirring constantly to prevent overflow. Add the pectin and remaining sugar , stir to mix well, and boil hard for an additional minute. Ladle into prepared jars and process . I processed in the pressure canner at 6lbs for 15 minutes.
Let me just put this out there: This recipe did not set. Instead of a white peach jelly, I ended up with more of a white peach syrup (just as tasty, but we use it in different ways).
Here’s an important lesson that I knew but completely forgot about: Pectin breaks down in high heat. You can use the pressure canner, but it has to be done a special way: You put the jars in the pressure canner and bring it to a boil, but you keep the pressure regulator off so that pressure does not build up (and the temperature does not exceed 212 degrees). You would process for the same amount of time as you would with a normal water bath, 5-15 minutes depending on a variety of factors.
If you want to make syrup, leave out the pectin (and maybe boil it down a little longer). If you want to actually make jelly, don’t over-process like I did.
Ignoring the problem with the pectin, the end result was very nice. If it were a jelly, it would have more sugar than I normally like, but as a syrup it’s par for the course.
The color of the syrup was the same ruby color as the juice, and it has a great, light peach flavor. It’s sweet and wonderful. Here’s a picture of the syrup (right) with the peach butter from last post:
- As always, I mix the last bit of sugar together with the pectin because it prevents clumping and I’m a major opponent of clumping.
- I processed this jelly at the same time as my peach butter, and did both in the pressure canner. I processed the jars at 6lbs of pressure for 15 minutes.