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Receta Peach Peel And Pit Jelly
by CookEatShare Cookbook

Peach Peel And Pit Jelly
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Ingredientes

  • 4 quarts. peach peels and pits
  • 1 pkg. powdered pectin
  • 3 c. sugar

Direcciones

  1. 1 package powdered pectin and 3 c. sugar to each 3 c. juice.
  2. 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.
  3. Strain juice through cheesecloth. Measure 3 c. juice into a large pan. Add in 1 package pectin. Bring to vigorous boil.
  4. 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.