When peaches were plentiful I canned them by the bushel! Then, I started making spicy salsas and boozy jams. I even puréed them into various fruit butters. Eventually, only a few were remaining, and that was when I realized I had yet to make them into jelly. Ever.
Typically, my jelly making adventures remain boring and predictable; I stick with grape. If it weren’t for having a glorious grape-vine in the backyard of my last house, I probably would have never made jelly at all. Honestly, I’m just not a fan. I prefer spreading chunks of fruit on my toast, not congealed fruit juice. But I will admit, homemade grape jelly from homegrown concord grapes is amazing. Like really amazing!
One of the blogs I closely follow is Food in Jars. Marisa is a wealth of knowledge and her recipes are inspiring! The Food in Jars cookbook will be available Spring of 2012, and I can’t wait to flip through those delicious pages! Marisa also offers canning classes at the Indy Hall kitchen, in Philly, which is a hop-skip-and-a-jump from me! Early last Fall, I came across a post for tea-infused peach jelly. It just so happened that I had a handful of white peaches in need of preserving!
White Grape Tea-Infused Peach Jelly
2 cups sugar
2 cups water
3 bags White Grape tea
4 large peaches, sliced
2 tbsp flex-batch pectin
In a large pot, simmer sugar and water; stir frequently ’til the sugar has dissolved. Add tea bags and continue simmering for an additional 5 minutes. **Marisa used 5 tea bags in her jelly. Since the tea I selected is quite flavorful, I did not want it to overpower the peaches, so I used three.
Add sliced peaches and simmer for another 10 minutes. It is a good idea to taste the mixture regularly so you can monitor flavor intensity. Once the flavors have melded to your satisfaction, strain the mixture through a jelly bag or fine mesh sieve. Gently press down on the peaches to remove as much juice as possible.
Place the fruit syrup back into the pot and add pectin. Bring to a hard boil and continue boiling ’til the jelly liquid reaches approximately 220°F.
Remove pot from heat and ladle into hot, sterilized jars. Wipe rims, adjust two-piece lids to fingertip-tight, and process in a boiling-water canner for 10 minutes.
Allow jars to cool, undisturbed, on a wire rack for 12-24 hours. Test seals and any jars that did not set should be placed in the fridge and used within a week. Store sealed jars in a cool, dark, dry place for up to a year.
Recipe yields two 1/2 pint jars and one 1/4 pint jar.
Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from Food in Jars.