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Peach jelly is a smooth, golden preserve that captures the flavor of summer peaches in a clear, spreadable jelly. This recipe uses powdered fruit pectin for a quick reliable set, and works equally well with fresh whole peaches or with peach peels and scraps left over from canning, baking, or jam-making.
Table of Contents
- Notes from My Kitchen
- Ingredients for Peach Jelly
- How to Make Peach Jelly
- Don’t Overcook Pectin Jelly
- Canning Peach Jelly
- Altitude Adjustments
- Yield Notes
- Storage Options
- Recipe Tips
- Pectin Options
- Peach Jelly Variations
- Ways to Use Peach Jelly
- Peach Jelly FAQs
- Ways to Preserve Peaches
- Peach Jelly Recipe
- Jelly Recipes
Adapted from the Ball Complete Book of Home Preserving, this recipe relies on Sure-Jell or Ball Classic powdered pectin for a reliable gel. Yellow peaches are naturally acidic enough for safe water bath canning on their own, but lemon juice is still highly recommended in this recipe; it brightens the flavor of the finished jelly, gives the jelly better color, and helps the pectin gel reliably. Either fresh or bottled lemon juice works, but fresh will give you better flavor.
The best part of this recipe is the source flexibility. You can start with fresh whole peaches, or you can save the peels, scraps, and trimmings from canning peaches, peach jam, or peach pie and turn them into a second batch of preserves. Either source produces the same beautiful golden jelly. If you’re using peels, organic peaches are worth the upgrade since peach skins concentrate pesticides more than most fruit.
Notes from My Kitchen
Peaches don’t grow well here in Vermont, so when peach season rolls around in August order in a few cases of fresh peaches to my local produce cooperative. By the time I’ve finished canning peaches, putting up peach jam, and canning peach pie filling, I have a giant bowl of peach peels left over. It seems a shame to commit them all to the compost bin when they still have one more tasty gift to give.
That’s how this peach jelly recipe started. The peels still hold plenty of flavor and beautiful golden-orange color, and a quick simmer in water extracts a juice that gels into a lovely jelly. If you’re not preserving peaches in bulk, the recipe works just as well with whole fresh peaches; the technique is the same. Either way, I always go for organic when peach peels are involved, since peaches sit near the top of the high-spray fruit list.
Ingredients for Peach Jelly
This peach jelly recipe yields about 6 half-pint jars and uses just four ingredients:
- Peach juice: Extracted from fresh whole peaches or from peach peels and scraps (instructions below). Use the most fragrant, ripe peaches you can find. Freestone varieties are easier to work with than clingstone. Both yellow-flesh and white-flesh peaches work; yellow gives a deeper amber color, white gives a paler blush.
- Lemon juice: Highly recommended for flavor, color, and to help the pectin gel reliably (the optimal pH for pectin gel formation is 2.8 to 3.5). Yellow peaches are high acid (pH 3.3 to 3.6) and safe for water bath canning on their own, so the lemon juice here is for quality, not safety. Either fresh or bottled lemon juice works. For white-flesh peaches, use bottled lemon juice instead, since white peaches can have pH above 4.6 and bottled juice has a consistent acid level.
- 1 box (1.75 oz) powdered fruit pectin: Use Sure-Jell (yellow box) or Ball Classic regular powdered pectin. Peaches are very low in natural pectin, so commercial pectin is essential for a reliable gel. Don’t substitute liquid pectin, which requires different ratios. For a low-sugar version, see Pectin Options below.
- Granulated sugar: Don’t reduce the sugar with regular powdered pectin; the jelly won’t gel and the result will be soupy. To use less sugar (or honey or maple syrup), see Pectin Options below. The recipe card has the specific amount.
How to Make Peach Jelly
Peach jelly comes together in two stages: extracting the juice from the peaches or peels (which takes most of the time, mostly hands-off as the juice strains through a jelly bag), and then cooking the jelly itself, which only takes about 15 minutes once the juice is ready.
Extracting Peach Juice
You can extract peach juice from two different starting points, depending on what you have on hand:
From fresh whole peaches: Wash, peel, pit, and chop the peaches into 1-inch pieces. Place them in a heavy-bottomed pot with about 1/2 cup of water per pound of peaches. Bring to a boil over medium-high heat, mashing occasionally with a potato masher to release the juices. Reduce to a simmer and cook for about 20 to 30 minutes, until the peaches have completely fallen apart. About 3 medium peaches (1 pound) yields 1 cup of strained juice.
From peach peels and scraps: Save the peels, trimmings, and pulp from canning peaches, peach jam, or peach pie. Place the peels in a heavy-bottomed pot and add just enough water to cover them. Bring to a boil, then simmer for 20 to 30 minutes, mashing occasionally, until the peels have given up their color and flavor and the liquid has turned a beautiful amber. About 1 pound of peach peels and scraps yields 1 cup of strained juice.
Whichever source you start from, transfer the cooked mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let it drip undisturbed for at least 2 hours, or overnight for more juice.
Don’t squeeze the bag, even though it’s tempting; squeezing releases solids that cloud the finished jelly. Measure the juice for the recipe (the recipe card has the specific amount).
Cooking the Jelly
Order matters with powdered pectin. Combine the peach juice and bottled lemon juice in a heavy-bottomed jam pot. Whisk in the powdered pectin until fully dissolved. Bring to a hard rolling boil over high heat, stirring frequently and skimming any foam that rises.
Add the sugar all at once and stir constantly until fully dissolved. Return to a hard rolling boil that can’t be stirred down, and boil hard for exactly 1 minute. Remove from heat and quickly skim off any remaining foam. Ladle the hot jelly into prepared half-pint jars, leaving 1/4 inch headspace, wipe rims clean, and apply two-piece canning lids fingertip tight.
Don’t Overcook Pectin Jelly
Pectin jelly works on chemistry, not on cooking time. A few things to know:
- The jelly looks thin in the pot when you take it off the heat, and that’s normal. Pectin sets as the jelly cools, not while it’s boiling.
- Trust the timing. A hard rolling boil for exactly 1 minute after the sugar fully dissolves is all you need.
- Skip the thermometer and freezer plate test. Those are for old-fashioned no-pectin jellies. Pectin recipes set on chemistry, not on temperature.
- Give the jars 24 to 48 hours to fully set before declaring failure.
Canning Peach Jelly
Yellow peaches are naturally acidic (pH 3.3 to 3.6), which makes peach jelly safe for water bath canning with no pressure canner required. If you’re new to canning, start with my beginner’s guide to water bath canning before you fire up the canner.
Process the filled jars in a boiling water bath canner for 10 minutes (adjusting for altitude). When the timer goes off, turn off the heat and let the jars sit in the canner for another 5 minutes before lifting them out (this helps prevent siphoning). Cool on a towel for 12 to 24 hours, check seals, and refrigerate any unsealed jars. Sealed jars keep on the pantry shelf for 12 to 18 months.
Altitude Adjustments
Processing time depends on your elevation:
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Yield Notes
Here’s what you can expect from this recipe:
- 3 medium peaches (about 1 lb) = about 1 cup of strained juice
- 1 pound of peach peels and scraps = about 1 cup of strained juice
- About 12 medium peaches (4 lbs) OR 4 lbs peach peels and scraps = about 4 cups peach juice (one batch)
- 4 cups peach juice + 1/4 cup lemon + 1 box pectin + 5 1/2 cups sugar = about 6 half-pint (8 oz) jars
- Don’t double the recipe. Larger batches don’t heat evenly and may not set properly. Make two single batches back-to-back instead.
Storage Options
Not committed to water bath canning? You have several options:
- Refrigerator jelly: Let jars cool to room temperature, then store in the fridge. Keeps for 3 to 4 weeks.
- Freezer jelly: Use freezer-safe straight-sided jars and leave 1/2 inch headspace for expansion. Lasts up to 12 months frozen.
- Canned jelly: Water bath processed jars keep for 12 to 18 months in a cool, dark pantry. This is what I prefer because it means peach jelly in February when peach season feels a long way off.
Recipe Tips
- Use organic peaches when working with peels. Peaches sit near the top of the high-spray fruit list, and pesticide residue concentrates in the skins. If you only have conventional peaches, peel them first and use only the flesh; skip the peel-jelly approach.
- Don’t skip the lemon juice. While yellow peaches are acidic enough for safe water bath canning on their own, the lemon juice adds important flavor brightness, gives the finished jelly better color, and helps the pectin gel reliably. Either fresh or bottled lemon juice works.
- Use a deep pot. Peach jelly foams quite a bit when it reaches a rolling boil. A deep pot prevents overflows.
- Save the peach pulp. The leftover cooked pulp from whole-peach extraction is delicious folded into muffin or pancake batter, swirled into yogurt, or made into peach butter. Don’t compost it without trying it first.
- Be patient with setting. Peach jelly can take 24 to 48 hours to fully set. Some batches may take up to a week. Don’t call it a failure until you’ve given it time. If it’s still not set after that, read through my guide to troubleshooting an unset jelly.
Pectin Options
Standard powdered pectin (this recipe): Requires the full sugar amount in the recipe card. Use Sure-Jell (yellow box) or Ball Classic regular powdered pectin.
Low sugar pectin: Sure-Jell Low Sugar (pink box) or Ball Flex Batch Low Sugar let you reduce sugar significantly, or substitute honey or maple syrup. Follow the directions on the box, since amounts differ from regular pectin.
Pomona’s Universal Pectin: Pomona’s works with any amount of sugar (or none). The set is softer, more like Jello. Read how to use Pomona’s Pectin first, since the process is different.
Liquid pectin: Not recommended. Requires more sugar for the same volume of juice and the texture is inconsistent.
Peach Jelly Variations
Peach juice is a flexible base for flavor twists. Once you’ve made the basic recipe, try one of these:
- Peach Vanilla Jelly: Split a vanilla bean and scrape the seeds into the peach juice before cooking, or stir in pure vanilla extract right after removing the jelly from heat. The vanilla rounds out the peach flavor beautifully.
- Spiced Peach Jelly: Add a cinnamon stick, 4 to 6 whole cloves, and a pinch of nutmeg to the peaches while extracting the juice. Strain them out with the pulp. Lovely on cheese boards or alongside roasted pork.
- Peach Ginger Jelly: Add a 2-inch piece of fresh ginger (sliced thin) to the peaches while extracting the juice. Strain it out with the pulp. The ginger adds a warm, slightly spicy note.
- Peach Bourbon Jelly: Stir in 2 to 3 tablespoons of good bourbon right after removing the jelly from heat. The alcohol cooks off but leaves a warm, smoky note that pairs especially well with cheese and grilled meat.
- Peach Lavender Jelly: Steep 1 tablespoon of culinary lavender buds in the hot peach juice for 10 minutes before adding pectin, then strain them out. Subtle, floral, and wonderful on toast.
Ways to Use Peach Jelly
Peach jelly is a versatile pantry staple. I spread it on toast, biscuits, scones, and English muffins, swirl it into plain yogurt or oatmeal, and use it as the filling for thumbprint cookies. It also melts down beautifully as a glaze for pork tenderloin or grilled chicken, makes a quick peach soda when stirred into seltzer, and pairs perfectly with brie or sharp cheddar on a cheese board.
For more inspiration, I have a guide to 100+ ways to use up a jar of jam or jelly. And while you’re already in peach-preserving mode, you might enjoy peach pie filling for canning or homemade peach wine.
Peach Jelly FAQs
No, peaches are very low in natural pectin. That’s why this recipe relies on commercial powdered pectin (Sure-Jell or Ball Classic) for a reliable gel. Without added pectin, you’d just get sweet peach syrup instead of a true jelly. Yellow peaches are high in acid (pH 3.3 to 3.6) and safe for water bath canning on their own, so the lemon juice in this recipe is for flavor brightness, color, and to help the pectin gel reliably, not for safety.
Yes, peach jelly made from peels and scraps is just as flavorful as the whole-fruit version. Save the peels, trimmings, and pulp from canning peaches, peach jam, or peach pie. Simmer them in just enough water to cover for 20 to 30 minutes, then strain through a jelly bag. About 1 pound of peach peels and scraps yields 1 cup of strained juice. Use organic peaches when working with peels, since peach skins concentrate pesticide residue.
Use the most fragrant, ripe peaches you can find. Freestone varieties are easier to work with than clingstone because the flesh separates cleanly from the pit. Both yellow-flesh and white-flesh peaches work; yellow gives a deeper amber color, white gives a paler blush. Slightly overripe peaches that are too soft for canning whole are perfect for jelly because they’re more aromatic and break down easily.
Yes, frozen peaches work well for jelly and actually break down more easily during juice extraction because freezing damages the cell structure. No need to thaw before cooking; just add an extra few minutes to the simmer time. Use the same volume of frozen as the recipe calls for in fresh.
Peach jelly made with powdered pectin typically takes 24 to 48 hours to fully set at room temperature. Some batches may take up to a week. Peaches are very low in natural pectin, so a slightly slower set is normal. Don’t call it a failure until you’ve given it at least 48 hours to firm up. If it’s still not set after a week, the jelly can be reprocessed with additional pectin following the package directions.
Ways to Preserve Peaches
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Peach Jelly
Ingredients
For Peach Juice:
- 4 lbs peaches, fresh, fully ripe, see notes for peach peel jelly variation
- 2 cups water
For the Peach Jelly:
- 4 cups peach juice, strained, from above
- 1/4 cup lemon juice, fresh or bottled
- 1 box Powdered Pectin, 1.75 oz Sure-Jell or Ball Classic regular powdered pectin, 6 Tbsp if bulk pectin
- 5 1/2 cups sugar
Instructions
Extract the Juice
- For fresh whole peaches: peel, pit, and chop into 1-inch pieces. Place in a heavy-bottomed pot with 2 cups water (about 1/2 cup per pound). Bring to a boil, mashing occasionally, then simmer 20 to 30 minutes until the peaches have completely fallen apart.
- For peach peels and scraps: place in a heavy-bottomed pot with just enough water to cover. Bring to a boil, mashing occasionally, then simmer 20 to 30 minutes until the peels have given up their color and flavor.
- Transfer the cooked mixture to a dampened jelly bag or strainer lined with several layers of cheesecloth set over a deep bowl. Let drip undisturbed for at least 2 hours, or overnight for more juice. Don’t squeeze the bag; squeezing clouds the finished jelly.
- Measure 4 cups of strained peach juice for the next stage.
Make Peach Jelly
- Prepare half-pint canning jars by washing in hot soapy water, rinsing, and keeping warm. Have lids and rings ready.
- Combine the peach juice and bottled lemon juice in a heavy-bottomed jam pot. Whisk in the powdered pectin until fully dissolved.
- Bring to a hard rolling boil over high heat, stirring frequently and skimming any foam. Add the sugar all at once and stir constantly until fully dissolved. Return to a hard rolling boil that can’t be stirred down, and boil hard for exactly 1 minute.
- Remove from heat and quickly skim off any remaining foam.
Canning Peach Jelly
- Ladle the hot jelly into prepared half-pint jars, leaving 1/4 inch headspace. Wipe rims clean and apply two-piece canning lids fingertip tight.
- Process the filled jars in a boiling water bath canner for 10 minutes (adjust for altitude — see notes).
- When the timer goes off, turn off the heat and let the jars sit in the canner for another 5 minutes before lifting them out. This helps prevent siphoning.
- Cool on a towel for 12 to 24 hours, check seals, and refrigerate any unsealed jars. Sealed jars keep on the pantry shelf for 12 to 18 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Jelly Recipes
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This is adapted from Ball’s classic recipe, and it’s a favorite for a reason. My little ones love it!
I want to make a small batch of Peach Pit/Peel Jelly.. I only have 2 quarts of peels and pits… do you have a small batch recipe for this? Thank you
I would start off by extracting the juice from the peach peels and pits. Once you have your juice you can adjust the recipe accordingly keeping the ratios the same.
I am new to making my own food and preserving it. Some of the best advise that I read last year when I started canning was …..that if our jelly, jam or preserves don’t turn out as intended, we can always rename it SYRUP, MARINADE, or something else. Not stressing about the result is key to the JOY of preserving our food. Also, as ASHLEY (the author of this vlog) stated, it may take 24-48 hours to set. I can attest to that as well. I made some peach peppered jam yesterday and it was NOT thick before I went to bed, but this morning it was perfect. Thank you for your wonderful recipes Ashley. I have tried several already.
You’re very welcome and thank you for sharing that. You are so right. There are so many great uses for those products even if that wasn’t the intended purpose.
Can I make this recipe using less sugar?
If you want to use less sugar, you can use Pomona’s Pectin which is specifically made for low sugar recipes. You will need just enough sugar to distribute the pectin through the jelly without clumping which could be as little as 1/2 cup.
Hi! How long should the jelly take to set up after the jars seal? Thanks!
The jelly should be set within 24 to 48 hours.
Mine turned out watery as well but we made the best of it and used as a syrup or just thinly drizzled on toast!
My peach juice tastes watery. Will it still work?
What method did you use to extract the juice?
This was very easy and love the results! Also love that I can use the scraps from canning sliced peaches!!!
🍑 peach preserves