| 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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