We just finished canning our peaches and we saved our peach pits and skins for making Peach Pit Jelly. This recipe came from The New Harvest Homestead newsletter and it is so yummy. If it's too late for you to make some, save the recipe for next year. You will be glad you did.
Peach Pit Jelly
Save all pits and skins from a days canning of peaches
Cover with cold water and let stand overnight in the refrigerator
Next morning, bring to a boil and cook for ten minutes
Drain off the juice through a jelly bag
Add 1 package of pectin and 5 cups of sugar for every four cups of juice
Boil according to directions on pectin package
This is a clear, mild and pretty peach flavored jelly
Last year I didn't can peaches but we saved all of our pits in the freezer until I thought I had enough to make jelly. It turned out great!
~ Christa ~