We love how peach pit jelly transforms leftover pits into a sweet treat that celebrates summer. It’s a fun way to reduce waste while highlighting the flavor of fresh peaches. Our friends always ask for a second taste once they try it.
We discovered this recipe while searching for ways to use every part of our peaches. By simmering the pits in sugar water we get a fruity syrup that sets into a beautiful jelly. It reminds us of warm sunny days and bright vibrant flavors.
We adore how each spoonful captures the light peachy essence with just the right amount of sweetness. Spread it on biscuits or swirl it into yogurt to bring a taste of summer all year long.
Peach Pit Jelly Recipe
We gather leftover peach pits to create a sweet treat without wasting any summer fruit. We collect 15 to 20 pits and rinse away any pulp. We store them in the freezer until we have enough for a full batch. For this recipe we simmer the pits in water to extract delicate peach notes. We then sweeten the liquid with granulated sugar and allow it to set with pectin.
Ingredients
- 15 to 20 peach pits rinsed and frozen
- 5 cups water
- 4 cups granulated sugar
- 2 tablespoons pectin
Steps
- Place the pits in a large pot. Pour in the 5 cups of water.
- Bring the water to a boil over medium heat. Reduce to low heat and simmer for 20 minutes.
- Remove the pits with tongs. Discard or compost them.
- Stir the granulated sugar into the peach-infused water. Use slow steady motions.
- Add the pectin while stirring. Ensure full incorporation to prevent lumps.
- Increase heat to medium. Let the mixture boil for 1 minute.
- Turn off the heat. Skim any foam from the top.
- Ladle the hot jelly into sterilized jars. Leave a small headspace at the top.
- Seal the jars with lids. Let them cool at room temperature until set.
Suggested Ratios
| Peach Pits (count) | Water (cups) | Sugar (cups) | Pectin (tablespoons) |
|---|---|---|---|
| 15 to 20 | 5 | 4 | 2 |
We enjoy our Peach Pit Jelly spread on warm biscuits or whisked into yogurt. It adds a delicate peach flavor to every bite.
Ingredients
We gather the following essentials to make our Peach Pit Jelly with warm summer flavor:
- 15 to 20 peach pits rinsed and frozen
- 5 cups water
- 4 cups granulated sugar
- 2 tablespoons powdered pectin
Below is a quick reference table:
| Ingredient | Amount | Notes |
|---|---|---|
| Peach pits | 15 to 20 | Rinsed leftover from ripe peaches We freeze them before use |
| Water | 5 cups | Plain tap water or filtered water |
| Granulated sugar | 4 cups | Adjust sweetness according to preference |
| Powdered pectin | 2 tablespoons | Use a high quality brand for a stable set |
We prefer keeping leftover pits from ripe peaches because they hold a vibrant aroma. We rinse them to remove any lingering pulp. This helps reduce waste and infuses our jelly with a deeper flavor. We freeze the rinsed pits until we are ready to simmer them. The granulated sugar sweetens our mix. Then we rely on the powdered pectin to give our jelly that lovely spreadable consistency.
Recommended Equipment
We rely on a few essential tools to ensure safe and successful jelly making:
- Large stainless steel stockpot
It provides even heat distribution for simmering the peach pit mixture with no scorching.
- Robust wooden spoon
It offers a gentle stir that will not scratch the pot.
- Candy thermometer
We rely on this tool when we want precise temperature readings for a perfect jelly set.
- Sterilized glass jars in pint or half-pint sizes
A jar lifter is crucial for moving these hot jars safely in and out of boiling water.
- Canning funnel with a wide mouth
This helps us fill jars with minimal spills and ensures a clean seal.
Directions
Below is the step-by-step method to create Peach Pit Jelly from extra pits. Let us begin with the basics.
Prep The Peach Pits
We gather 15 to 20 frozen peach pits. We rinse them thoroughly to remove any clinging pulp. We arrange them in a bowl to thaw for about 10 minutes. We pat them dry with a clean towel.
Simmer And Infuse Flavor
We place the pits in a large stainless steel stockpot. We add 5 cups water. We bring the mixture to a gentle boil. We lower the heat to medium and let the pits simmer for about 15 minutes. We stir with a robust wooden spoon to help release the fragrant peach essence.
| Step | Time (minutes) | Temperature |
|---|---|---|
| Gentle Simmer | 15 | 212°F |
Strain And Add Sweetener
We remove the pot from heat. We set a fine mesh sieve over a large bowl and carefully pour the liquid to remove the pits. We discard the pits. We return the infused water to the pot. We add 4 cups granulated sugar and 2 tablespoons powdered pectin. We stir until everything is dissolved. We bring the mixture to a rolling boil for 1 minute.
Jar And Seal
We set out our sterilized glass jars. We use a wide-mouth funnel to reduce spills. We ladle the hot jelly into the jars. We leave 1/4 inch headspace. We wipe the jar rims to remove any residue. We secure the lids. We process the jars in a water bath canner for 10 minutes. We lift them out carefully and set them on a towel. We confirm each seal before storing.
Storage And Serving Suggestions
We keep peach pit jelly in sterilized jars that have been processed in a water bath canner. We store sealed jars in a cool dark pantry to maintain their delicate aroma. Once we open a jar we refrigerate it and use the contents within three weeks to ensure freshness. We always check for any seal irregularities before enjoying a jar.
We love serving peach pit jelly on warm biscuits. We also stir a spoonful into yogurt or drizzle it over ice cream for a sweet reminder of summer. We often pair it with savory dishes and cheese. Its gentle flavor balances salty notes and adds a subtle fruity twist.
| Storage Method | Recommended Duration |
|---|---|
| Sealed jar in pantry | Up to 10 months |
| Opened jar in refrigerator | Up to 3 weeks |
Conclusion
We treasure how every jar of peach pit jelly brings back the warmth of summer while helping us reduce waste. This recipe reflects our love for resourceful cooking and offers a satisfying way to savor sweet moments all year
We hope you enjoy the versatile possibilities it offers and discover new ways to share its gentle flavor
Frequently Asked Questions
What is peach pit jelly?
Peach pit jelly is a sweet spread made by simmering leftover peach pits in water, then adding sugar and pectin. It has a light, fruity taste that reminds you of summer peaches without wasting any part of the fruit.
Do I need special equipment to make peach pit jelly?
Yes. You’ll need a large stainless steel stockpot, a candy thermometer, a sturdy spoon for stirring, and sterilized jars. Using a jar lifter and a wide-mouth canning funnel helps with safe handling and clean transfers.
How many peach pits do I need?
A standard recipe usually calls for about 15 to 20 rinsed, frozen pits. Make sure they’re from ripe peaches for the most vibrant flavor.
Why should I freeze the peach pits beforehand?
Freezing preserves the pits until you’re ready to cook, ensuring you always have enough. It also helps maintain their flavor and aroma, giving your jelly a stronger peach essence.
Can I adjust the sugar level?
Yes. If you prefer a less sweet jelly, reduce the sugar slightly. However, keep in mind that sugar helps with both sweetness and texture, so going too low may affect the jelly’s consistency.
How do I store peach pit jelly?
Processed jars can be stored in a cool, dark pantry for up to 10 months. Once you open a jar, keep it refrigerated and use it within three weeks for best quality.
What’s the best way to serve peach pit jelly?
Spread it on fresh biscuits, stir it into yogurt, top it on ice cream, or serve it with cheese and crackers. Its subtle peach flavor pairs well with both sweet and savory dishes.