Peach Peel And Pit Jelly Recipe

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   ["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."]

* Per serving · 4 servings · Values may vary.

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