Peach Jelly

Some fruit spreads taste more like sugar than anything else, but this peach jelly recipe from Virginia Willis’s Bon Appétit, Y’all, bursts with ripe peach flavor. That’s because of Willis’s nose-to-tail (skin-to-seed?) approach. Rather than peeling or pitting fresh peaches, every part of the fruit gets involved: mashed skins and flesh provide sweetness and juicy flavor; and the pits contain natural pectin, which helps thicken the jelly mixture without cornstarch or store-bought liquid or powdered pectin.

Store unopened half-pint jars in a cool, dark place for up to a year; once you crack the seal, they last up to a month in the fridge. Spread your homemade peach jelly on toast, swirl it into oatmeal, or spoon it over vanilla ice cream whenever you need a reminder that, while summer peach season is fleeting, a good jam recipe lasts forever.

This recipe was adapted for style from ‘Bon Appétit, Y’all’ by Virginia Willis. Buy the full book on Amazon.