One sure way to to capture the goodness of a ripe peach is to turn it into jelly; think of how delicious this will be spread on a warm piece of fresh bread during the doldrums of winter!
Making jelly is a very simple process. I use a “water bath” to preserve acidic foods–and most summer fruits fall into that category. Using ripe fruit, sugar, commercially-produced pectin and an inexpensive water bather canner, you can have six or seven beautiful little jars of jelly, jam or preserves in practically no time at all. And if canning just isn’t your thing, freezer jam is an even simpler option.
Take that leap into water bath canning–you’ll never look back!