Peach pit jelly is a beautiful and tasty way to use up all the leftover bits of peaches after you have canned jam. You'll need:
peach pits and skins
4 cups water
1 T lemon juice
1 package pectin
5 cups sugar
After processing peaches, put all your unbroken pits and skins in a large pot. Cover with water, it should be at least 2 inches above the pits. Add lemon juice. Boil until the juice is pink or red.
Strain the juice through a cheese cloth. The finer you strain it, the clearer and prettier the jelly will be. You should have about 3 1/4 cups of juice here. Put the juice back on to boil, and add the pectin. Bring to a rolling boil. Add the sugar and bring back to a boil for 2 minutes.
Skim off the foam, ladle into hot sterilized jars. Wipe jar rims and threads. Adjust lids. Process in boiling water bath for 30 minutes to preserve the jewel color.