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Peach Melba Jelly

Source of Recipe


From "Better Homes & Gardens Jams and Jellies"



List of Ingredients



• 3 cups fresh raspberries
  
• 2½ cups peach nectar
  
• ¼ cup bottled lemon juice
  
• 7½ cups sugar
  
• 1 (6-ounce) package (2 foil pouches) liquid fruit pectin
  






Instructions



1. Place raspberries in a blender. Cover and blend until smooth. Press puréed berries through a fine-mesh sieve; discard seeds. Measure 1 cup raspberry purée.
   
   
2. In an 8- to 10-quart heavy pot combine raspberry purée, peach nectar, and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring to dissolve sugar. Quickly stir in pectin.
   
   
3. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
5. Process filled jars in a boiling water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   
   Makes 10 half-pint jars