Monday, September 2, 2013

Canning Experiment - Carrot Cake Jam & Peach Jelly

Jalapeno Peach Jelly, Peach Jelly on top, Carrot Cake Jam on bottom

I was so excited a few months ago to see a way to use all the peach when canning.   I bought 25 lbs of peaches when they were on sale to can.  But I didn't throw away the peels, I made jelly!  I saved all the peels and a few pits, covered them with water, simmered it for 1/2 an hour and let it sit in the fridge overnight.

The next day, I strained the juice out, using a tea towel.  I got enough juice to make 2 batches of jelly.

4 c peach juice
1 pkg pectin
5.5 c sugar

But for the second batch, I added a finely diced jalapeno pepper to make Jalapeno Peach Jelly.  Wow! It is really good!  It is a lot like pepper jelly.  I would serve it with crackers and cream cheese.  IF, we have any left after eating it on our bagels with cream cheese.

While waiting in line at the grocery store, I picked up the Taste of Home Preserves magazine to look through. It was $11 so I wasn't going to buy it. But, I found a recipe for Carrot Cake Jam that I wanted to try.  I searched it on their website and it is on there.  It is like Fall in a jar!  Rebekah and I really like it on top of our bagels with cream cheese. I also tried it as the filling for a layered white cake. It was really good too. Although, I think it would have been better in a spice cake with cream cheese icing.

Carrot Cake Jam on bagel

I am so happy to have found these new recipes!

This post is linked up to:  Thrifty Thursday  Hope in Every Season  Fresh Eggs Daily Growing Home


  1. The jalapeno peach jelly sounds great! Darn, I wish I would've found this before I threw all my peach peels away. :( I will be pinning this for next time! Thanks for sharing at From The Farm Blog hop ~ Mama Ging

    1. Hi Jill
      Through the year, if you get some more peaches, you can freeze the peels until you have enough.
      Thanks for stopping by!