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1
Place the peaches and pits in a large, nonreactive pot, and using your hands, mash until no large pieces of fruit remain.
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2
Add enough water to keep the mixture from sticking (see page 295) and bring to a boil over high heat.
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3
Decrease the heat to low, and simmer until very juicy, about 20 minutes.
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4
Place the fruit in a jelly bag and place over a large bowl (see page 293).
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5
Let rest until all the liquid has drained, about 6 hours or overnight.
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6
When you are ready to make the jelly, place a wire rack on a rimmed baking sheet.
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7
Place several small plates in the freezer to use later to test the consistency of the jelly.
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8
Sterilize four 1/2-pint canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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9
Remove the jars from the water and place upside down to drain on the prepared rack.
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10
Remove the lids from the water and dry with a clean towel.
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11
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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12
When they are cool enough to handle, dry them with a clean towel.
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13
Set aside.
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14
Measure the amount of peach juice (you should have about 8 cups) and place it in a large nonreactive pot.
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15
Add 3/4 cup of sugar for each cup of peach juice, and the lemon juice.
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16
Follow the procedure for Raspberry Jam (page 289), including bringing the peach juice mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good.
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17
Store the unopened jars of jelly at room temperature for up to 1 year.
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18
Once the jar is opened, store in the refrigerator for up to 1 month.
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19
For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom.
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20
Freeze for up to 1 year or refrigerate for up to 1 month.
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21
When preparing juice for jelly, water is needed to extract the fruit juice.
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22
Wash hard fruits like apples, peaches, and pears.
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23
Without peeling or coring, quarter the fruit and measure the quantity.
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24
Place in a large saucepan.
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25
For every 1 quart of fruit, add about 1 cup of water, or just enough to keep the fruit from sticking.
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26
Simmer over low heat until the fruit is soft.
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27
For soft fruits such as berries, add 1/2 cup of water per 1 quart of fruit and simmer until soft.
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28
Finally, berries vary in size and juiciness, so the yield will also vary.
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29
Simply stick to the rule of 3/4 cup of sugar (or 1 cup if you want it sweeter) per cup of juice.
