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Ingredients
- 4 quarts. peach peels and pits
- 1 pkg. powdered pectin
- 3 c. sugar
Directions
- 1 package powdered pectin and 3 c. sugar to each 3 c. juice.
- 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 min. Let stand overnight.
- Strain juice through cheesecloth. Measure 3 c. juice into a large pan. Add in 1 package pectin. Bring to vigorous boil.
- Add in 3 c. sugar and boil rapidly till it reaches "sheeting off" jelly test, 220 degrees. Skim off foam. Pour into warm jelly jars and seal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 600g | |
| Calories 2322 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 12mg | 0% |
| Total Carbs 599.88g | 160% |
| Dietary Fiber 0.0g | 0% |
| Sugars 599.46g | 400% |
| Protein 0.0g | 0% |
