Peach-melba Jelly

Prep 15 m



  1. 1 of 3 Sterilize canning jars, lids and screw bands according to manufacturers directions.
  2. 2 of 3 Stir peach juice, raspberry puree and lemon juice in a large nonaluminum Dutch oven. Stir in sugar. Bring to boiling over high heat. Stir in pectin. Return to full boil; cook 1 minute, stirring constantly. Remove from heat. Skim off foam.
  3. 3 of 3 Ladle jelly through funnel into hot jars. Cover with lids; screw on bands. Invert on racks 5 minutes. Turn upright; cool. Test seals. Makes 10 half-pints.
Nutrition Information for Peach-melba Jelly
Servings Per Recipe:
Per Serving: 39 kcal cal., 0 g Fat, total, 0 g pro., 1 mg sodium, 10 g carb., 0 mg chol.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/19/2019