how to juice peaches using a jelly bag

• Wash and dry 6 lbs of fresh ripe peaches.
• Pit and coarsely chop the peaches, then combine peaches in a large pot along with about 1 1/2 cups of water.
• Cover and bring the peaches to a full boil over medium-high heat. Reduce to medium heat and simmer for around 10 minutes. Then remove from heat and allow to rest, covered, for 20 minutes.
• Meanwhile, prepare a jelly bag, fine mesh strainer, or colander/ chinois by lining with two dampened layers of cheesecloth. Set your strainer over a large bowl to collect the juice.
• Pour the cooked fruit into the strainer and allow the fruit to drain undisturbed for at least 2 hours. Avoid squeezing the fruit! This will cause a cloudy juice as it will force pulp through the strainer.
• Transfer juice to a clean, air-tight container before storing or making peach jelly.

how to juice peaches using a steam juicer

• Prepare the steam juicer for use by cleaning everything well in hot soapy water and rinsing well. Ensure the juice tube and clamp are securely fastened to the juice kettle.
• Fill the water pan of your steam juicer with the manufacturer's recommended amount of water - for mine, that's three-quarters full.
• Wash and dry 6 pounds of fresh peaches. Remove the pit and coarsely chop the peaches.
• Place prepared peach pieces in the vented food basket, place the food basket on top of the juice kettle, cover with the lid, and place it on top of the water pan.
• Bring the steam juicer to a boil over medium-high heat, then reduce to medium heat. When steam begins to vent out the lid of the juicer, begin timing for 90 minutes.
• During the juicing process, the juice will build up in the kettle, and once you notice the pale pink juice in the juice tube, place the tube in a large, clean half-gallon mason jar and drain the juice. You'll have to do this a few times, or place the jar in a spot that's lower than the juicer and remove the hose clamp.
• The juice coming out of the juicer is extremely hot and can cause burns, I would be very cautious about placing the juice jar on a stool in front of the oven when there are other people in the house. I like to open a drawer next to my oven and place the jar right in the front. Then it's secure and I worry less about one of the kids or dog bumping it off a stool.
• Check the water pan regularly during this time, it is imperative to ensure you have sufficient water in the water pan.
• Once the timer is complete, allow the juicer to cool before carefully tilting the juice kettle towards the spigot to drain the remaining juice into the collection jar.
• Cover the peach juice and cool until room temperature before placing it in the fridge or freezer for storage.

how to make peach jelly

Prepare The Jelly:

• Prepare a hot water bath canner by filling it about half full and set over medium heat to bring it to a simmer. Wash half-pint jars, lids, and screw bands in hot soapy water and rinse under hot water. Set on a clean kitchen towel until ready to use.
• Meanwhile, measure the prepared peach juice. You'll need 3 1/2 cups for this recipe. If you're a little bit shy you can add up to a half cup of water.
• Add 3 1/2 cups of peach juice, 1/2 cup lemon juice, 1 package of pectin crystals, and 1/2 teaspoon of butter in a large, heavy-bottomed saucepan and bring to a full rolling boil over medium-high heat. (A full rolling boil is one that you cannot stir down).
• Carefully add 5 cups of sugar to the saucepan, stirring well to combine. Return the jelly mixture to a full rolling boil for 1 minute.

Process The Jelly:

• Ladle hot jelly into prepared canning jars leaving 1/4 inch headspace. Wipe jar rims, center a new snap lid on each jar, and tighten bands finger tight.
• Transfer filled jars to the prepared boiling water canner using a jar lifter, ensure the jars are covered by 1-2 inches of water, and return to a full boil.
• Once the water bath returns to a boil, begin to process for 10 minutes (at 0- 1,000 feet above sea level, see section above for canning at other altitudes).
• When processing is complete, turn off the heat, remove the lid from the water bath canner, and rest for 5 minutes before removing the hot jars and transferring them to a heat-proof surface to cool untouched for 24 hours.
• After 24 hours, remove the screw bands, wipe down the jars, and place them in long-term storage location.