One of the most satisfying parts of preserving food is finding creative ways to use every last bit. After a long day of canning peaches, we’re always left with a large bowl of peels, pits, and the small fleshy bits that cling to them. It seems like a shame to let all that concentrated peach flavor go to waste. So, in our kitchen, those scraps get a second life as a delicious and delicate peach peel jelly.
This process is a beautiful example of our “waste not, want not” philosophy. It transforms what many would toss in the compost pile into jars of golden, sweet jelly that captures the very essence of summer.
Creating the Peach-Infused Liquid
The magic begins with the leftovers from your canning session. The process is simple and requires mostly patience.
After we finished canning our peaches, we took the pot filled with all the reserved scraps—peels and trimmings—and filled it with just enough water to cover everything. We don’t include the pits, there’s mixed reviews about using them. We brought this mixture to a boil and let it simmer for about 30 minutes to start coaxing all that wonderful flavor out of the skins.
Once the initial boil was done, we covered the pot and placed it in the refrigerator to sit overnight. This long, cool steep allows the water to become deeply infused with a beautiful peachy flavor and a lovely blush color.
The next morning, we strained the peachy water through a cheesecloth-lined colander. A key tip here is to let the liquid drip through on its own. As tempting as it is, don’t squeeze the cheesecloth or jelly bag, as that will press out sediment and make your final jelly cloudy. You want a clear, vibrant liquid.
Peach Peel Jelly Recipe
Once you have your strained peach water, the rest of the process is just like making any other jelly.
Ingredients:
- 3 cups of peach water
- 1 box of pectin
- 3 cups of sugar
Instructions:
- In a large, non-reactive pot, combine the 3 cups of peach liquid with the box of pectin. Stir well to make sure all the pectin is completely dissolved before you turn on the heat.
- Bring the mixture to a full rolling boil that cannot be stirred down.
- Add all 3 cups of sugar at once and stir well to combine.
4. Return the jelly to a rolling boil. As it cooks, foam will appear on the surface. Use a large spoon to skim this off and discard it for a clearer final product.
5. Once ready, carefully ladle the hot jelly into hot, sterilized pint jars.
6. Process the filled jars in a water bath canner for 20 minutes. After processing, remove the jars and let them cool on a towel-lined counter.
A Treat for the Flock
Our no-waste approach doesn’t stop with the jelly! The pulp that’s left over after straining is still full of peachy goodness. We pack this pulp into ice cube trays and freeze it. On scorching hot summer days, these frozen peach cubes make a wonderful, cooling treat for our chickens. They love it, and it feels good knowing that truly nothing went to waste.
Turning scraps into something so delicious is one of the great joys of a self-sufficient lifestyle. This peach peel jelly is a sweet reminder that with a little creativity, there is value and flavor to be found in every part of the harvest.
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RJ Homestead 
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