I recently canned 25 jars of peaches and saved all my peels to make jelly. I decided to do this batch with Pomona Pectin. I have been an avid user of Ball Classic and Low Sugar Pectin for years but with Pomona you are able to do double or even triple batches at one time so I am hoping this will work better for what I want to do.
Ingredients needed to make 4-5 half pint jars of jelly
4 Cups of Peach Juice
1/2 Cup of Lemon Juice
2 Cups of Sugar
4 Teaspoons of Calcium Water
4 Teaspoons of Pomona Pectin
1 Vanilla Bean, Split (Optional)
1/2 tsp of butter to reduce foaming
The first thing you will need to do if using Pomona Pectin is to mix your Calcium Water. To do this you mix 1/2 Teaspoon of Calcium Powder with 1/2 cup of water in a small jar. Put on the lid and shake well. This will keep many months in the refrigerator.
To make your jelly:
Wash and rinse jars (4 oz up
to 16 oz); let stand in hot water to keep warm.
Bring lids to simmer, turn off heat and leave until you are ready for them or get prepared per manufacturer instructions. Wash screw
bands; set aside.
Mix your Pomona Pectin with your sugar and set aside.
Mix your Peach Juice and Lemon Juice in a Medium/Large Stainless Steel pot. Add your Calcium water to the juice mixture and stir well. Split your Vanilla Bean and add to the pot.
Bring juice mixture to a full
boil. Add pectin-sugar to the pot and stir
vigorously 1-2 min. to dissolve
pectin while mixture returns to
full boil. Remove from heat. Remove and discard Vanilla Bean.
Fill your jars with hot jelly leaving 1/4 inch head-space.
Wipe rims of jars with a damp paper towel dipped in vinegar to ensure a good seal.
Process in a boiling water bath for 10 minutes. Turn off heat, Remove lid from canner and wait 5 minutes before taking jars out of canner.
Place jars on a towel to cool for 24 hours.
Note: Add 1 minute more for every 1000 feet above sea level.
Click HERE to see the insert that comes with Pomona Pectin containing recipes and directions.
Click HERE to visit Pomona's website.