Peach Jelly

Ingredients

• 3 pounds Peaches (Select firm but ripe peaches that are red near the pit for the best color. Originally '3 sher'.)
• 4 cups Granulated sugar (Originally '2 sher'. Converted to approx 2 lbs/4 cups.)
• 4 cups Water (Originally '2 sher' or '2 bottles'.)
• 2 teaspoons Lemon juice

Instructions

1. 1Select high-quality, fragrant peaches that are red near the pit but still firm. Wash them thoroughly. Using a fork, prick each peach deeply so the tines touch the pit. Prick large peaches 12-15 times and smaller ones 4-5 times.
2. 2In a clean pot, combine the sugar and water. Bring to a boil over high heat. As it boils, skim off any scum or foam that rises to the top to ensure a clear jelly. (Note: The original recipe used a crushed egg to clarify the syrup, but modern refined sugar typically only requires skimming).
3. 3Strain the syrup through a clean cloth into a wide, tinned (or non-reactive) pan. Add the prepared peaches. Bring to a boil once, then reduce heat to a gentle simmer. Cook uncovered, turning the peaches occasionally with a wooden spoon so they cook evenly without breaking. Continue to skim any foam that rises, being careful not to remove the jelly itself.
4. 4When the liquid has reduced by about half, add the lemon juice. Continue cooking until the liquid reduces to approximately 1 pint (or slightly more). Carefully remove the peaches with a slotted spoon, ensuring the jelly drains back into the pot. Strain the remaining liquid through a fine muslin cloth. Return the strained jelly to a clean pot and simmer briefly, skimming any final foam, until it reaches the setting point.
5. 5Pour the hot jelly into sterilized glass jars or bowls. Cover with a thin cloth. Once a skin forms on top, remove it carefully. Allow to cool completely before sealing. The jelly should be a bright, clear red color. (Note: The leftover cooked peaches can be peeled, pitted, mixed with additional sugar, and cooked down to make jam, or eaten as is).