Peach pit jelly/syrup

Have you ever wondered what to do with the pits and skins left over after canning fruits? This recipe is a wonderful solution.

Keep all of your skins and pits.
You can even use the bruised or over-ripe peaches for this part!
Put them into a pot and cover them with water.
Bring this to a boil and then turn it down to a simmer
for about 20 minutes.
Pick out the pits
Pour the juice through a colander into a large bowl. Smash the skins through the colander with a potato masher.
Discard the skins at this point.
Pour the peach juice through a colander lined with cheese cloth.
Each batch will take:
5 cups of Peach Juice
1 package of Sure Jell Pectin
and
7 cups of Sugar
Bring the sugar and pectin to a boil.
Add sugar slowly and return to a boil for 1 minute.
Remove the jelly from the heat and remove the foam.
Pour jelly into clean jars.
Wipe the rim of the jar before adding new hot lids.
Tighten the canning ring to finger tight.
Process in a water-bath canner for 15 minutes.
Listen for the lids to pop and you're done!

This recipe also works well for Pears.

• for the Syrup: use 1/2 pkg pectin. This recipe makes 4 1/2 pints