I love fresh peaches and only wish they would stay in season and fresh a little bit longer! I love to make fresh peach pies, they are simply the best of the fresh fruit pies in my opinion. The pie was one of my very first blogs. There are other ways to preserve peaches and I love the peach pit jelly because the flavor is so good.
After bottling peaches for storage the first time my husband suggested that we use the pits to make jelly. I am sure that my mouth dropped to the floor after all aren’t peach pits full of arsenic? He said this was done by the pioneers in an effort to make use of everything they had. I was curious so we made it and I fell in love with it. You simply keep the WHOLE pits of the peaches as you bottle them in a separate bowl and cover with water, the pits will have remnants of the fruit on them. In a large saucepan cover the pits with water and bring just to a boil, let cool. Measure out enough water to equal 1 qt. discard the pits and save the juice.
Peach Pit Jelly
1 box powdered pectin
3 c. sugar
3-4 c. peach pit liquid
Dissolve the sugar and pectin into the liquid. Bring to a boil and it starts to thicken. Pour into clean jars and seal.
The pits or "stones" leave a little bit of the fruit on them. The more color the fruit has the more vibrant the color of the jelly is.
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