Best 6 Peach Gels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Peach gels, a delectable treat adored for their vibrant hue and tantalizing flavor are a culinary masterpiece. This article will embark on a journey to discover the ultimate recipe for crafting these delectable gems. We will delve into the secrets of perfect peach gels, ensuring each bite bursts with the essence of summer and leaves a lingering sweetness. From selecting the finest peaches to mastering the delicate art of gel-making, we will guide you through every step to create peach gels that will captivate your taste buds and leave you yearning for more. So, prepare yourself for a delightful adventure as we explore the world of peach gels and uncover the recipe that will turn your culinary dreams into reality.

Here are our top 6 tried and tested recipes!

SURE.JELL PEACH JELLY



SURE.JELL Peach Jelly image

Give this SURE.JELL Peach Jelly as gifts or keep it for your family! Preserve the deliciousness of peaches with our super easy peach jelly recipe.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 5

3-1/2 cups prepared juice (buy about 6 lb. fully ripe peaches)
1-1/2 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Pit unpeeled peaches. Finely chop or grind fruit. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

PEACH GELEE CANDY



Peach Gelee Candy image

This is an old fashioned, handcrafted candy that takes a little time and finesse to pull off. It's simple and sweet, but looks and tastes like something you're only suppose to enjoy a few times a year.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 8h30m

Yield 25

Number Of Ingredients 5

1 pound ripe peaches - peeled, pitted and sliced
1 tablespoon lime juice
2 cups white sugar, divided
3 tablespoons liquid pectin
½ cup white sugar, for sprinkling

Steps:

  • Line an 8x8-inch baking dish with plastic wrap.
  • Combine peaches and lime juice in a blender. Puree until very smooth.
  • Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes.
  • Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat.
  • Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.
  • Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 21 g, Fiber 0.1 g, Sodium 0.7 mg, Sugar 20.9 g

PEACH GELS



Peach Gels image

These fruit gels are as wobbly as store-bought gelatins but loads healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 64 one-inch cubes

Number Of Ingredients 4

2 envelopes unflavored gelatin (each 1/4 ounce)
1 1/2 cups cold water
2 tablespoons sugar
2 cups peach juice

Steps:

  • In a large bowl, sprinkle gelatin over 1/2 cup cold water; let stand 5 minutes. Meanwhile, bring sugar and remaining 1 cup water to a boil in a small saucepan; stir until sugar is dissolved. Pour over gelatin mixture; stir until it is dissolved.
  • Stir in peach juice, and pour mixture into an 8-inch square cake pan. Place in refrigerator until it is set, at least 3 hours or overnight. Cut into 1-inch cubes; serve.

HOMEMADE FRUIT GELS, BASIC RECIPE



Homemade Fruit Gels, Basic Recipe image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

2 cups cold allnatural fruit juice or juice blend
1/4 to 1/3 cup sugar if using very tart juice such as Pomegranate or Cranberry
1 envelope unflavored gelatin

Steps:

  • Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle gelatin over, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into 8 by 8-inch pan. Refrigerate until firm, 4 hours, and cut into cubes.

PEACH PEELING-PEACH SEED JELLY



Peach Peeling-Peach Seed Jelly image

Make and share this Peach Peeling-Peach Seed Jelly recipe from Food.com.

Provided by Taylor in Belgium

Categories     Jellies

Time P1DT30m

Yield 8 pints

Number Of Ingredients 3

4 quarts peelings and seeds from peaches, minimum
1 package dry pectin
3 cups sugar

Steps:

  • Place a minimum of 4 qts peelings and seed in heavy pan.
  • Barely cover with water.
  • Bring to boil and let simmer for about 30 minutes.
  • Let stand overnight.
  • Strain juice through cheesecloth.
  • Measure 3 cups juice into pan.
  • Add 1 pkg powdered pectin.
  • Bring to a rigorous boil and add 3 cups sugar.
  • Boil juice rapidly until drops sheet off spoon as in jelly testing.
  • Skim off foam.
  • Pour into sterilized jars to within 1/2 inch from top.
  • Band and process in water bath for 5 minutes.
  • For concern about the aspects of using peach seeds, here is a bit of info about the usage of peach products, Peach Uses & Scientific Evidence For Peach leaves and bark have demulcent, sedative, diuretic and expectorant properties, and work well to relieve bladder inflammation and urinary tract problems. The leaves and bark can also be used to treat whooping cough, ordinary coughs, and chronic bronchitis. Peach seed (kernel) can be used as a mild laxative, and an expectorant for the lungs, nose and throat, and it can help relieve chest pain and spasms. Peach bark is still used to improve blood flow and eliminate blood stagnation caused by amenorrhea, dysmenorrhea, postpartum abdominal pain, and pain and swelling due to external injuries.
  • Since there is only one pit per peach and alot of peel, the recipe should not be altered if the peach seed is left out.

PEACH JELLY



Peach Jelly image

I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't worry about its consistency right away. It WILL gel and boy oh boy is it wonderful!! English muffins never had it so good!!

Provided by PJ Davis

Categories     Jellies

Time 18m

Yield 8 half pints

Number Of Ingredients 3

5 1/2 cups peach juice
1 package dry pectin
7 1/2 cups sugar

Steps:

  • Combine juice and pectin in a large saucepot.
  • Bring to a boil.
  • Stir in sugar and return to a rolling boil.
  • Boil hard 3 minutes, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Ladle hot jelly into hot, sterile jars; 1/4" head.
  • Process 5 minutes in boiling water canner.
  • About 8 half pints.

Nutrition Facts : Calories 838.4, Fat 0.1, Sodium 26.4, Carbohydrate 216.9, Fiber 1.6, Sugar 187.1, Protein 0.5

Tips:

  • To make peeling the peaches easier, score an "X" on the bottom of each peach and immerse them in boiling water for 30 seconds to a minute. The skins should then slip off easily.
  • If you don't have access to fresh peaches, you can use frozen or canned peaches instead. Just be sure to thaw frozen peaches before using them.
  • If you want a thicker gel, add more pectin to the mixture. You can also use a commercial pectin product, such as Certo.
  • To test if the gel is done, place a small amount on a plate and chill it in the refrigerator for a few minutes. If the gel is firm, it is ready. If it is still runny, continue cooking it for a few more minutes.
  • Peach gel can be used as a topping for ice cream, yogurt, or pancakes. It can also be used as a filling for pies and tarts.

Conclusion:

Peach gel is a delicious and versatile dessert that can be enjoyed in many different ways. It is a great way to use up fresh peaches when they are in season. With just a few simple ingredients, you can make a delicious peach gel that your family and friends will love.

Related Topics