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After blanching and peeling your peaches for canning peaches in grape juice you realize that you have lots of beautiful pink peach juice. So what do you do with this beautiful liquid? Turn it into delicious low sugar peach, lime jelly with Pomona’s Pectin.

Why Use Pomona’s Pectin Instead of Sure-Jell?

Simple ingredients and the ability to use low sugar, no sugar, honey, maple syrup or stevia. Traditional jams and jellies use copious amounts of white sugar. It is quite shocking to see that most of your jam or jelly is really sugar not fruit.

With Pomona’s Pectin it uses calcium instead of sugar to set the jell (this also means that it is a great thickener for dairy products). Not only does it allow you to use less sugar it also have very simple ingredients, pectin from citrus peels.

The downside to Pomona’s Pectin is that the finished product is not quite as clear and bright as when you use Sure-Jell.

Can I Use Honey Instead Of Sugar In This Recipe?

Absolutely! I used sugar instead of honey simply because I find the pectin blends in better with the sugar rather than the honey. Once I figured out how to get the pectin to blend with the honey without clumps I will use honey more.

Can I Use Lemon Juice Instead Of Lime Juice?

Yup. I used lime juice because I had it and I wanted a slightly unexpected flavor that lime lends to dishes. However lemon juice would work just as well.

How To Make Low Sugar Peach, Lime Juice

Prep your supplies

To start any canning project you need to gather your canning supplies. Your water bath canner (this can be a stock pot with a towel folded up in the bottom of it). Jar lifter, head space measurer, jars, lids and rings. Along with these you need a clean towel or paper towels and white vinegar.

Prepare your peaches

Start a pan of water boiling for peeling your peaches. You want at least three inches of water before putting peaches in it. The goal is to have the whole peach in the water once all of the peaches are added (though peaches do float so you will have one spot that is not in the water.

Note** The water will get really nasty looking after you have run a bunch of batches of peaches through you can either empty it out and put in clean water or not worry about it.

Once the water has come to a rolling boil, add the peaches. Blanch them for about 1 minute then pull one out to check to see if they it is done. Carefully slide your finger on the skin of the peach it should wrinkle up a bit and the skin should feel loose. If it does not put it back in the boiling water for another minute. You will be able to tell by looking at them after you do it awhile.

Once peaches are done being blanched pull them out using a slotted spoon and place in a bowl of ice water. Continue blanching peaches until all of them are blanched.

After the peaches are cool to the touch start peeling them. To peel a peach you should hopefully be able to just gently rub the skin off. However it is not always this easy. Sometimes you will have to use a paring knife to help get the skin off.

Peel your peaches over the bowl that you will place them in to collect all of the juice from them.

Make Peach-Lime Jelly

You can either use the leftover peach juice from canning peaches in grape juiceor you can juice your peaches/buy peach juice to use in this recipe. Either way once you have your juice measure out 4 cups of beautiful peach juice and place in a large heavy bottom sauce pan.

Add 1/4 cup of lime (or lemon juice) and 4 tsp. of calcium water to your peach juice.

Mix your 4 teaspoons of pectin powder into your 3/4 cup – 2 cups of sugar and place next to your stove.

Bring your juice/calcium water mixture to a boil and boil for 1 minutes.

Add in your sugar/pectin mixture. Mix vigorously until sugar is dissolved and mixture returns to a full boil. Remove from heat.

Fill your jars using a fine metal sieve leaving 1/4 ” head space.

straining peach lime jelly into a half pint jars using a canning funnel

Using the towel/paper towel dipped in white vinegar wipe of the top of the jar. Place your lid on and screw the ring on until finger tight. Carefully place back into your canner and repeat until all of your jars are full in the canner or you run out of peaches. For the rest of the jars empty the hot water from them into the canner.

Once all of your jars are back in the canner make sure there is 1-2″ of water above the jars. Add hot water to the canner if necessary. Bring to a boil and hold the boil for 20 minutes for pints and 25 minutes for quarts. After they are done processing turn off the stove.

peach lime jelly on a wooden counter with peaches around the jar

Cleaning and storing the canned jars

If you have no more canning to do you can leave them in the canner overnight. Or after waiting 15 minutes you can carefully pull them out using the jar lifter and place them on a towel on a counter or on a wooden counter/cutting board.

Leave the jars undisturbed for 12-24 hours. After 12-24 hours, take rings off and check to make sure they sealed. Wash them off with some lukewarm water and dish soap. Dry, label and store them in a cool dry place. Use them within two years for best results.

Peach-Lime Jelly

Ingredients

4 cups. Peach Juice
1/4 cup. Lime Juice
4 tsp. Calcium Water
4 tsp. Pomona's Pectin
3/4-2 cups. Sugar

Instructions

Gather canning supplies
Prepare your calcium water by mixing 1/2 tsp. calcium powder into 1/2 cup. water
Blanch peaches in boiling water for 1 minute or if using prepared peach juice skip to step 7
Place peaches in ice bath to cool
Prepare canner and heat jars in it
Peel peaches and collect the juice from them.
Measure 4 cups of peach juice, 1/4 cup of lime juice and 4 tsp. calcium water into a heavy bottom stock pot.
Mix 3/4-2 cups of sugar with 4 tsp. pectin powder and place near stove.
Bring juice/calcium water mixture to a full boil
Mix in sugar/pectin mixture and bring back to a full boil
Remove from heat
Carefully fill jars using a canning funnel and a fine mesh strainer. Use head space tool to make sure you have 1/4" head space
Wipe rim of jar with vinegar
Place lid on jar and screw ring on until finger tight
Place jars in canner and process at a full boil. Process pints for 10 minutes
Turn burner off and let cool for 15 minutes
Pull jars out using a jar lifter and place on a towel or wooden cutting board/counter
Let jars sit undisturbed for 12-24 hours
Remove rings and check seals then gently wash jars in lukewarm soapy water
Dry, label and store in a cool dark place