Don't Throw Out Those Peels! {Fruit Peel Jelly}

A couple months ago, I read a post on Raising Homemakers about making peach jelly.  They showed how to use the peels and pits to make it and I thought that was a great idea since I usually can or freeze some peaches every year.  So I bookmarked it and was going to try remember to do it when it was time for peaches at the end of summer.  As I started working with some of my other fruits a couple months ago, I began to wonder if you could do that with more than just peaches.  So I gave it a try and it works great!  I didn't remember to take any pictures until I did my peaches this week, but I also tried cherry, apple, and pear jelly and I just used the same process for all of them.

While you are canning, freezing, drying, or just using a good amount of fruit, remember to save the peels and pits or cores in a large pot.  Then cover it with water.  You will need about 4 cups of juice, so add at least that much water for each batch you want to do.  Then bring it to a boil, reduce heat, cover and simmer for about 15 minutes.  After that let it cool a little.  You can continue on from there or let it sit for a while.  I usually did this right before bed and then let it sit all night because after a day of canning or freezing, I wasn't really too excited to start a batch of jelly too.

Then you will need to strain out the juice.  You could use cheesecloth or a jelly strainer, but I have quite a few birdseye cotton diapers that I have never used, so I usually use one of them and it works just as well.  Then you need to measure out 4 cups of the juice.  Put it in a large pot and slowly stir in a package of fruit pectin.  Bring that to a full rolling boil. While I am waiting for it to heat up, I usually get my jars and lids ready. Then add 5 1/2 cups of sugar quickly to the boiling juice.

Bring that back to a rolling boil and boil it for 1 minute.  Then ladle into your jars, wipe the rims, and add the lids.  Water bath the jars for 10 minutes, then let the jars sit on the counter for 24 hours.  (My pear jelly didn't set the first time, so I just followed the directions in my pectin box for what to do if that happens and then it set.)  Then admire your pretty jars of jelly and get excited about all the delicious toast and jelly you can eat this winter!