There’s nothing quite like the taste of ripe, juicy peaches in the summertime. This Peach Jelly captures that sunny sweetness in a smooth, golden spread that’s perfect for toast, biscuits, or even as a glaze for meats and desserts.
It’s easy to make, full of fresh fruit flavor, and a wonderful way to preserve peaches for months to come.
This recipe became a staple in our home because it’s simple to prepare and so much better than store‑bought versions.
The jelly’s vibrant color and naturally sweet taste make it a hit on any breakfast table, and it also makes a thoughtful homemade gift.
Why You’ll Love This Recipe
This Peach Jelly is smooth, fruity, and full of natural sweetness. It has a beautiful golden color and a delicate flavor that pairs well with so many foods.
Spread it on biscuits, pancakes, or scones, or use it to sweeten yogurt and oatmeal. It also works beautifully as a glaze for ham, chicken, or even grilled shrimp.
Making your own peach jelly lets you control the sweetness and enjoy peak‑season fruit year‑round. It’s also freezer‑friendly and perfect for canning, so you can stock up when peaches are abundant.
What You’ll Need
- 4 cups peach juice (from fresh peaches or store‑bought)
- 1 (1.75 oz) box powdered pectin
- 3 ½ cups granulated sugar
- 1 tablespoon lemon juice
Pro Tips
- Use ripe peaches for the best flavor—slightly overripe is fine since they’ll be juiced.
- Strain well if you want a crystal‑clear jelly.
- Taste before adding sugar—adjust sweetness based on the peaches.
- Prepare jars ahead of time since jelly sets quickly as it cools.
- Test for doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed, it’s ready.
Tools You’ll Need
- Large saucepan
- Fine mesh strainer or cheesecloth
- Wooden spoon
- Canning jars with lids and rings
- Funnel and ladle
- Water‑bath canner or large pot
Substitutions and Variations
- Add spice: A cinnamon stick or pinch of nutmeg makes it perfect for fall.
- Citrus boost: Replace some water with orange juice or add orange zest.
- Lower sugar: Use low‑sugar pectin and reduce sugar to your liking.
- Peach‑vanilla twist: Add a split vanilla bean while cooking for a rich flavor.
Make‑Ahead Tips
- Properly canned jelly lasts up to 1 year in a cool, dark place.
- Without canning, refrigerate for up to 3 weeks.
- Freeze cooled jelly in airtight containers for up to 6 months.
How to Make Peach Jelly
1. Prepare the Jars
Wash jars, lids, and rings in hot, soapy water. Sterilize jars by boiling them for 10 minutes. Keep warm until ready to fill.
2. Extract Peach Juice
If starting with fresh peaches, chop and simmer peaches in water for 10 minutes, then strain through cheesecloth to get clear juice. Measure 4 cups.
3. Combine Juice, Lemon Juice, and Pectin
In a large saucepan, mix peach juice, lemon juice, and powdered pectin. Stir well and bring to a boil over medium‑high heat.
4. Add Sugar and Boil Hard
Add sugar all at once, stirring constantly. Return to a rolling boil and boil hard for 1 minute.
5. Remove Foam and Fill Jars
Skim off any foam. Carefully ladle hot jelly into prepared jars, leaving ¼‑inch headspace. Wipe rims clean, place lids, and screw on rings.
6. Process in a Water Bath
Place jars in a boiling water canner, making sure they’re covered by at least 1 inch of water. Process for 5 minutes (adjust time for altitude if needed).
7. Cool and Store
Remove jars and let them cool undisturbed for 12–24 hours. Check seals—lids should not flex when pressed.
Leftovers and Storage
Properly sealed jars last up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
For freezer storage, pour cooled jelly into freezer‑safe containers and freeze for up to 6 months.
Nutrition & Benefits
Peaches are naturally rich in vitamin C, fiber, and antioxidants.
Making your own jelly lets you control sweetness and avoid unnecessary additives while capturing the flavor of summer at its peak.
FAQ
1. Can I use frozen peaches to make jelly?
Yes. Frozen peaches work well—just thaw them completely before juicing. They often have great flavor since they’re frozen at peak ripeness.
2. How do I get clear jelly instead of cloudy?
Strain the juice through cheesecloth without pressing the pulp. Pressing can cause cloudiness, though it won’t affect the taste.
3. Can I reduce the sugar in this recipe?
Yes, but use low-sugar pectin to ensure proper setting. Reducing sugar without it may result in a softer jelly.
4. Can I skip the water-bath canning?
If you’re not canning, store the jelly in the fridge for up to 3 weeks or freeze for longer storage.
5. How can I add more flavor depth?
Try simmering the jelly with a cinnamon stick, nutmeg, or a split vanilla bean for a richer flavor profile.
Sweet, Golden, and Perfect for Any Occasion
This Peach Jelly is smooth, flavorful, and a beautiful way to preserve summer’s best fruit.
With its gorgeous golden color and versatile flavor, it’s perfect for breakfast, baking, glazing meats, or giving as a homemade gift.