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    PEACH MELBA JAM


    Source of Recipe


    Harvest Forum
    JUNE 23, 2005


    Peach Melba Jam

    2 cups crushed peaches (about 1-1/2 lbs.)
    1/4 cup lemon juice
    3 cups red raspberries
    7 cups sugar
    1 box liquid Certo brand pectin (2 foil pouches)
    Few drops almond extract

    To the peeled, pitted, and crushed peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries. Crush berries and add remaining 2 tablespoons lemon juice.

    Combine peaches and raspberries with sugar in heavy kettle, mix well, and bring to a full rolling boil, stirring constantly. Add pectin and boil hard 1 minute.
    Stir and skim for several minutes to prevent fruit floating. Add extract.

    Pour into prepared jars; seal with two-piece lids and process in a boiling water bath for 5 minutes. Makes 8 or 9 half pints.

    from Barb Schaller, www.jamlady.eboard.com

 

 

 


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