Peach Melba Jelly

Submitted by Coppercloud

"From B&G canning mag."

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 10 Half pint

ingredients

• 2 1⁄2 cups peach nectar
• 1 cup raspberry puree (3 cups whole fruit)
• 1⁄4 cup lemon juice
• 7 1⁄2 cups sugar
• 6 ounces liquid pectin (2 pouches)

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.