Peach Jelly
This clear, ruby-hued peach jelly captures the essence of ripe, fragrant peaches in a shimmering preserve. Whole peaches are gently simmered in a sugar syrup until their flavor infuses the liquid, creating a delicate spread with a beautiful red tint derived from the fruit's core. The process yields both a refined jelly and tender, sweet poached peaches that can be enjoyed separately or turned into a rustic jam.
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
- 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.
- 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).
- 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.
- 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.
- 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).