Peach Jelly

5 from 1 vote

Peach jelly is a smooth, golden preserve made from fresh peach juice, sugar, and pectin—perfect for spreading on toast or adding to baked goods. This classic jelly highlights the sweet, floral flavor of ripe summer peaches without any pulp or chunks. You can make it from whole fruit or repurpose the peels from home-canned peaches for a zero-waste variation that’s just as delicious.

Prep Time2

Cook Time10

Canning time10

Total Time2 20

Course: Jelly

Cuisine: American

Keyword: fruit jelly

Servings: servings, Makes 5 to 6 (8 oz) Jars

Equipment

Ingredients

For the Peach Juice

12 medium peaches
2 cups water

For the Jelly

4 cups peach juice strained
1/4 cup lemon juice
1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original, or 6 Tbsp Bulk Pectin
5 cups granulated sugar See notes for low sugar variation

Instructions

Wash the peaches. Quarter them and remove the pits for a clearer juice (no need to peel). Place them in a large pot with the water.
Bring to a boil over high heat, then reduce and simmer about 20 minutes, stirring occasionally to break down the fruit. Don't overcook.
Pour the mixture into a jelly bag or cheesecloth-lined strainer set over a bowl. Let the juice drip through, at least 2 hours or overnight, for the clearest juice. Top off with a little water if you come up short.
Pour the peach juice into a large pot and add the lemon juice. Whisk in the powdered pectin until completely dissolved. Bring to a full rolling boil over high heat, stirring constantly.
Add all the sugar at once and stir until dissolved. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from heat and skim off any foam.
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off heat and let jars rest 5 minutes before removing. Cool undisturbed for 12 to 24 hours before checking seals.

Notes

Yield Notes: You'll need about 12 medium peaches, simmered with 2 cups of water, to get the 4 cups of juice this recipe calls for. If you're making peel jelly instead, plan on about 1 pound of peach peels and 1 cup of water per cup of juice. Either way, measure your juice after straining, since coming up short on juice is the most common reason a batch turns out small.

Lemon Juice: Brightens the flavor and adds a small margin of acidity. Peaches are sweet and lower in acid than most fruits, so the lemon juice really improves the flavor. Citric acid substitutes at 1 teaspoon per 1/4 cup of lemon juice.

Don't Overcook: Pectin sets as the jelly cools, not while it boils, so the jelly looks thin in the pot and that is normal. A hard one-minute boil after the sugar dissolves is all it needs. Skip the cold-plate test, which is for no-pectin jellies.

Don't Double the Batch: Pectin jellies set on a precise ratio, and doubling often keeps them from gelling. Make batches one at a time.

Give It Time to Set: Allow 24 to 48 hours before deciding it didn't work. If it is still loose, check the troubleshooting guide first.

Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package instructions, cutting the sugar to 1 to 2 cups for 4 cups of juice. Reducing sugar lowers the yield.

Liquid Pectin (Certo): Use 3 1/2 cups peach juice, 7 1/2 cups sugar, 1/4 cup lemon juice, and 2 pouches (one 6-oz box) Certo. With liquid pectin the order reverses: bring the juice and sugar to a full boil first, then add the pectin and boil hard for exactly 1 minute.

Storage: Sealed, processed jars keep on the pantry shelf for up to 18 months. If not canning, refrigerate up to 4 weeks or freeze up to 6 months. Refrigerate after opening.

Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.

Nutrition