People have long recognized the rich, plump flesh of peaches. However, some people celebrate the divine sweetness of peach juices by preserving them and turning them into clear and shiny peach jellies. While some people think that peaches do not have juices, peaches are very juicy fruits. Peaches do not require special juicing equipment because their skin easily breaks even under the slightest pressure. Use the sweetest and freshest peach juices to make the best peach jellies during the peach season.
Peach Jelly Trivia
- Peach fuzz is one of the most common and famous features of peaches. It is believed that peach fuzz helps protect the fruit from insects and other pathogens. While some people think it is an adorable peach characteristic, other people think it’s a nuisance. People with peach fuzz allergies experience sneezing, itchiness in the throat, mouth, and skin, and can even feel some swelling once having contact with it. This phenomenon was famously portrayed in the movie “Parasite.”
Peach Jelly Buying Guide
Peach jellies are available in the condiments and jellies section of grocery stores and supermarkets. You can purchase either the commercially packed jellies or those produced by artisan families.
It’s best to buy peach jellies during the peach season to celebrate the blueberries’ prime flavors. Peach jellies also have an assortment such as with pectin, no pectin, all-natural, and low sugar. You can choose which one is best for your taste and preference.
Peach Jelly Production & Farming in Texas
Peaches are one of the most important and valuable crops in Texas. Production regions are concentrated in the Smith and surrounding counties of East Texas, Gillispies and the surrounding counties of Central Texas, and Montague and the surrounding counties of the Central North West.
It is essential for growers to select a site with different soil types. Peaches grow best in well-drained, sandy loams with a limit of 100 trees per acre. Frosting and chilling requirements are also crucial for a bountiful peach harvest. A highly elevated peach orchard reduces risk factors of crop loss as a result of frost.
Preservatives and Chemicals
Jams, jellies, and preserves have four basic ingredients including fruit, pectin, acid, and sugar
Pectin is essential to form the gel-like consistency of jams and jellies. Adding the right amount of pectin would depend on the fruit’s natural pectin content. For instance, peaches and blueberries have very low pectin content. So, an extra amount of pectin is needed to achieve the desired texture.
Acid is essential to maintain gel formation and as a natural preservative. Some fruits contain an adequate amount of natural acid. Meanwhile, others need additional acid which can be naturally derived from lemon juice. Artificial acids are discouraged since they can have harmful effects on the body.
Sugar also affects gel formation, contributes flavors, and acts as a preservative. Honey is commonly used as a natural preservative. However, commercially produced jams, jellies, and preserves are usually mixed with artificial sugars such as sucrose, glucose, sucralose, and aspartame which can have a long-term damaging impact on a person’s health.
Safely canning jams, jellies, and preserves are essential to maintain their flavors and lengthen their shelf-life. The Boiling Water Method for Peach Jelly is one of the most reliable. To do this, prepare the canning jars filled with food and completely submerge them in boiling water at 212°F.
Certain measures should be done before doing the boiling water method. Check the cans to ensure they are safe for food packaging and consumption. Look for cracks, chipped edges, and even tiny scratches. Discard the jars if you can find any of these inconsistencies. This is an essential step since any small cracks or chips can be triggered by heat during the boiling process.
Also check the rubber lid to ensure that there are no mold growths since any mold could spoil an entire glass. Never use the metal covers if there are patches or specks of rust since it can also contaminate the peach jellies, making them unsafe for consumption.
Enjoying Peach Jellies
Start your day with a sweet breakfast using peach jelly Spread it on buttered toast, waffles, pancakes, and even plain bread. Use peach jelly as a filling for the basic butter cake or vanilla sponge, it even works well as a filling for cupcakes, muffins, and cookies.
Peach jelly can also be served as an accompaniment to a cheese platter or a grazing table.
Properly storing Peach Jellies is essential for their maximum shelf life. As a standard procedure, any unopened preserves, jams, and jellies can be stored at room temperature for at least a year, given that those should be put in a cool, dry place, away from the direct heat of the sunlight.
Once opened, the peach jellies should be refrigerated and consumed within a week if made without preservatives. However, it can be consumed within two weeks or more if it is made with chemical preservatives.
6 cups peeled, pitted, and finely chopped peaches (about 6 pounds)
1 1/2 cups water
1/4 cup lemon juice
7 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
6 ounces liquid pectin
- Combine peaches and water in a large (about 8-quart) saucepan. Bring to a boil. Reduce to medium-low heat and simmer for about five minutes. Remove from heat and skim off any foam with a stainless-steel spoon. Cover and allow to stand for about 20 minutes.
- Strain peach juice through a fine-mesh sieve over a large bowl. Discard any pulp. Line sieve with two layers of cheesecloth and strain juice two times. Refrigerate if not using immediately.
- Measure peach juice. You’ll need 3 1/2 cups of juice. If you don’t have enough peach juice, you can add up to 1/2 cup of water to peach juice to get the correct amount.
- Combine peaches, pectin and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if with a stainless-steel spoon, if necessary.
- Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.