Total Time
30mins
Prep 20 mins
Cook 10 mins

From B&G canning mag.

Ingredients Nutrition

Directions

  1. In large pot combine peach nectar, raspberry puree and lemon juice. Stir in sugar.
  2. Bring to a full rolling boil, stirring constantly. Take off heat.
  3. Quickly add pectin and stir. Return to boil. Do a full rolling boil for 1 minute, stir constantly.
  4. Remove from heat, and skim off foam.
  5. Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.
  6. Process in water bath for the time recommend for your altitude.
  7. ** Raspberry puree: place 3 cups raspberries in blender, cover and blend until berries are smooth. Press blended berries through a fine mesh sieve, discard seeds.