Humble Beginnings

Peach Pit Jelly

Here in Texas it's peach season.  I bought a ½-bushel yesterday and canned several jars of peach butter and peach jam.  And, I still have a bunch left so I'm going to just put some up in a simple syrup.

But, here's a neat recipe I found for Peach Pit Jelly.  I'm going to finish my batch today (can't wait to try it!).

Peach Pit Jelly

Take 2 quarts of the peelings and pits left from canning/freezing peaches.  Place in a pot and barely cover with water.  Boil 30 minutes, cool and stick in the fridge overnight.

Next morning, drain juice through a jelly bag or cheese cloth.  Take the juice and continue with the recipe for making jelly as it's written in the pectin box.

For another variation, add a teaspoon of real vanilla extract to the juice before mixing with the pectin.

Try it out and let me know how it tastes!

Also, this is another great way to use everything from the peach...pretty cool.