The Kitchen Ecosystem by Eugenia Bone

Author:Eugenia Bone [Bone, Eugenia]
Language: eng
Format: epub
ISBN: 978-0-385-34513-2
Publisher: Potter/TenSpeed/Harmony
Published: 2014-09-29T16:00:00+00:00

Place the peach peelings and pits in a large pot and cover with the water. Bring to a low boil over medium-low heat, cover, and cook for 30 minutes.

Remove from the heat and pour the peelings and water into a bowl. Place in the fridge overnight or up to 3 days. (This step intensifies the flavor, but it is okay to skip it.)

Arrange a jelly bag or a sieve lined with two layers of cheesecloth over a deep pot. Wet the bag or cheesecloth so it doesn’t absorb any of the juice. Ladle the peelings and water into the jelly bag and allow the juice to drip into the pot.

In a large saucepan, combine the peach juice, lemon juice, and calcium water. Bring to a boil over medium heat.

In a bowl, combine the sugar and pectin very well. Add to the boiling juice. Allow the mixture to return to a boil, and cook, stirring, until the sugar has dissolved.

Have ready 2 clean half-pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Pour the jelly into the jars leaving ½ inch of headroom. Wipe the rims, place on the lids, and screw on the bands fingertip tight.

Process the jars in a water bath for 10 minutes. Be sure to make altitude adjustments when preserving.

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