Chop or blend drained peaches to reduce fruit piece size.
Combine peaches, sugar, cinnamon, lime or lemon juice, and vanilla in a sauce pan.
Bring to a full rolling boil. Add the liquid Fruit Jell Pectin and bring back to a full rolling boil.
Set aside and let cool for about 5 minutes then put into clean containers.

Store in freezer for up to 6 months or 3 to 4 weeks in refrigerator.
 

Home Made Peach Jelly  2

Adapted from Miss Leslie's Complete Cookery.

Using juicy stone free peaches, pare and quarter them.

Scald them in a shallow pan of water, drain and mash them, not quite like potatoes, leave some chunks.

Drain off the Juice and pass it through a jelly bag.

For every pint of juice allow a pound of sugar, and some of the kernels {or pulp}.

Having broken up the kernels and boiled them by themselves for a quarter of an hour in just as much water as will cover them, strain off the water, and add it to the juice that you passed through a jelly bag.

Mix the juice with the sugar, when it is melted, boil both together about fifteen minutes, till it becomes a thick jelly.

Skim it well when it's boiling.

Test for jelly setting point
 

 

 

Setting point is reached when the boiling liquid begins to clots.  There are various ways to check for setting. 

1.} Dip a long wooden spoon into the pan and hold it up so you can see the liquid run off. If it starts to form flakes as it drops, setting point has been reached. 

2.}Pour a spoonful of the hot mass on to a plate and refrigerate for 10-15 minutes. Push the edges of the jam with your index finger, it is set when it all wrinkly and crinkly. Always test for setting point at the time the recipe suggests, if not set continue to cook checking every 5 minutes. Don’t overcook.