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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