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Peach Jelly Recipe

Robyn Stone

Updated Sep 04, 2023

Preserve juicy, fresh peaches to enjoy all year long with this delicious peach jelly recipe! So easy, this peach jelly is perfect for breakfast and more!

One drippy, juicy bite of a fresh peach has me wanting the year’s peach season to never end. I always have to remind myself to be sure and preserve as much of that peak peach deliciousness as possible by making peach jelly. I’m sharing this easy peach jelly recipe from Ball’s Blue Book Guide to Preserving. This is a simple recipe that makes about nine half pints.

How to Make Peach Jelly Recipe
Ingredients
Step-by-Step Instructions
What to Serve with Peach Jelly
Peach Jelly Recipe

How to Make Peach Jelly Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For this peach jelly, you’ll need peach juice made from peaches and water, lemon juice, sugar, and pectin.

Step-by-Step Instructions

Measure the peach juice.
Combine the peach juice, pectin, and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary with a stainless-steel spoon.
Ladle the hot peach jelly into the hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process for 10 minutes in a boiling water canner.

What to Serve with Peach Jelly

Buttermilk Biscuits

Classic Scones

Thumbprint Cookies

Peach BBQ Sauce

Here’s the easy Peach Jelly Recipe. I hope you love it as much as we do!

Ingredients

For the peach juice:

▢ 6 cups peaches, , peeled pitted, and finely chopped (about 6 pounds)
▢ 1 1/2 cups water

For the peach jelly:

▢ 3 1/2 cups peach juice
▢ 1/4 cup lemon juice
▢ 7 1/2 cups sugar
▢ 6 ounces liquid pectin

Instructions

For the peach juice:

Combine peaches and water in a large (about 8-quart) stainless-steel saucepot. Bring to a boil. Reduce to medium-low heat and simmer for about five minutes. Remove from heat and skim off any foam with a stainless-steel spoon. Cover and allow to stand for about 20 minutes.
Strain the juice through a fine mesh sieve over a large bowl. Discard any pulp. Line the sieve with two layers of cheesecloth and strain the juice two times. Refrigerate if not using immediately.

For the jelly:

Measure peach juice. You may add up to 1/2 cup of water to the peach juice to make it equal exactly the 3 1/2 cups needed.
Combine peach juice, pectin and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary with a stainless-steel spoon.
Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo

Add a Pinch | Recipe Index | Dessert Recipes

Grandmother’s Jam Thumbprint Cookies Recipe

Robyn Stone

Updated Sep 04, 2023

Jam Thumbprint Cookies make a quick and easy cookie recipe that is filled with your favorite flavors of jam. Always a crowd-favorite cookie!

Looking for more easy cookie recipes? I think you’ll love my bakery-style chewy sugar cookies , chocolate chip cookies , and peanut butter cookies !

One of my favorite jobs growing up was helping my Grandmother Verdie make her Jam Thumbprint Cookies. They always turned out perfectly and were always a favorite. Sometimes, Grandmother would make these cookies for family or church showers and sometimes they were just special treats to go along with our afternoon grape Kool-Aide party she served in her fine crystal glasses.

How to Make Jam Thumbprint Cookies Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For these cookies , you’ll need butter, sugar, vanilla extract, eggs, flour, baking powder, salt, and your favorite jam, preserves, or fruit curd. Make sure that all of your ingredients, especially the butter and the eggs are at room temperature so that they incorporate well into the cookie dough.

Step-by-Step Instructions

Make the cookie dough and refrigerate. Mix together the butter and sugar until creamy. Add in the vanilla extract and eggs until well incorporated and then slowly add flour, baking powder, and salt. Shape the dough into a large ball. Cut the dough ball into four evenly sized pieces. Wrap each section tightly with plastic wrap and store it in the refrigerator.
Form the cookies. Remove one section of the dough from the refrigerator. Scoop 1 teaspoon of the dough and roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all the dough from that section has been used. Then, if baking all of the cookies at once, repeat with the remaining dough sections, one section at a time.
Freeze the unbaked cookies. Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.
Bake the cookies. Bake the cookies for about 12-15 minutes until brown. Remove from the oven and allow them to cool slightly.
Fill the cookies. Scoop 1/4 to 1/2 teaspoon of your favorite jam, preserves, or fruit curd to fill the center of the cookie.

Storage Tips

Cookie dough can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Here’s Grandmother’s recipe for her Jam Thumbprint Cookies.

Ingredients

▢ 1 cup ( 226 g ) butter
▢ 1 1/2 cups ( 297 g ) sugar
▢ 1 teaspoon ( 5 g ) vanilla extract
▢ 2 ( 100 g ) eggs
▢ 3 1/2 cups ( 420 g ) all-purpose flour
▢ 1 1/2 teaspoons ( 6 g ) baking powder
▢ 1/4 teaspoon ( 0.65 g ) kosher salt

Instructions

Preheat oven to 350 degrees.
Combine butter and sugar until creamy. Add in vanilla and egg until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball. Cut into fourths and wrap each section tightly with plastic wrap and store in the refrigerator.
Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.
Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.
Bake for about 12-15 minutes until brown. Remove from the oven and allow to cool slighty.
Scoop 1/2 teaspoon of your favorite jam, preserves, or fruit curd to fill the center of the cookie.
Store in an airtight container.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Create an account to easily save your favorite recipes.

Enjoy! Robyn xo