Prep 20 mins
Cook 6 mins
From Barb Schaller the queen of canning.
- 2 1⁄2 cups peach juice
- 1 cup raspberry juice
- 1⁄4 cup lemon juice
- 7 1⁄2 cups sugar
- 2 (3 ounce) envelopes liquid pectin (Certo)
- Combine juices and sugar in large saucepot or kettle, bring to boil. Over high heat, stir in both pouches pectin and bring to full boil.
- Boil hard 1 minute, remove from heat, skim foam and pour into hot. Sterilized half pint jars. Seal with 2-piece metal lid and ring, process in boiling water bath 5 minutes.