Peach Melba Jelly

1. 1

   In large pot combine peach nectar, raspberry puree and lemon juice. Stir in sugar.

2. 2

   Bring to a full rolling boil, stirring constantly. Take off heat.

3. 3

   Quickly add pectin and stir. Return to boil. Do a full rolling boil for 1 minute, stir constantly.

4. 4

   Remove from heat, and skim off foam.

5. 5

   Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.

6. 6

   Process in water bath for the time recommend for your altitude.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.