| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | Servings | ||
INGREDIENTS
| 3 | c | Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a pound per cup) |
| 1 1/2 | c | Raspberries (if you can't get fresh use 1 bag of frozen berries, uncrushed, no juice) |
| 1 | pk | (1.75 oz) of fruit pectin |
| 6 | c | Sugar |
INSTRUCTIONS
In an 8 qt. saucepan mix together all but sugar. (if you make jelly or jam you know the importance of "when" to add what) Bring to a boil over high heat and stir constantly. Quickly add premeasured sugar and bring back up to a full rolling boil stirring constantly. (This recipe said cook 1 more minute, but my first batch didn't set well enough, so I boiled till 210 on a candy thermometer, 10 degrees under jelly temp.) Remove from heat and skim off foam, (adding 1 T butter as it boils will reduce foaming) Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4" head space. Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 minutes. Invert and leave for 24 hours for a good seal. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Babygoil@aol.com on Aug 1, 1997
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