Peach Pit Jelly

So, I do realize I haven't added any new recipes in over a year.  I'm not proud of that...  There have been some big changes in our family!  Travis is a year old.  We moved to Florida...  Craziness.

I bought a case of peaches to make jam.  When I talked to Mom and Dad, they told me that Dad's mom and grandma would make Peach Pit Jelly after making peach jam.  I was intrigued.  I googled a recipe, and it was a wonderful success.

Peach Pit Jely

1. Save the peels and pits from a whole bunch of peaches.  Place them in a stockpot and cover generously with water.  (4 cups of water, minimum, but enough to cover everything and give it a little wiggle room in the pot.  Does that even make sense??) 
2. Boil for 30 minutes.  Turn off the heat, and let the mixture cool.  Refrigerate overnight.  
3. Strain into cheesecloth or a couple layers of paper towels.  Let it drip for at least 30 minutes, but don't squeeze it or push on it to get more liquid out.
4. Measure 3 cups of the rosy-colored water.  
5. Place it in a clean stockpot with 1/2 teaspoon butter and 1 package of pectin.  
6. Bring to a rolling boil.  
7. Add 3 cups of sugar.  Stir to dissolve and bring back to a rolling boil.  
8. Boil hard for 1 minute.
9. Remove from the heat and skim off any foam that formed while the jelly was boiling.
10. Ladle your hot jelly mixture into jars, and process in a water bath canner (or a steam canner) for 10 minutes.

Mine made 2 1/2 pints.  YUM!