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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From B&G canning mag. Ingredients:
2 1/2 cups peach nectar |
1 cup raspberry puree (3 cups whole fruit) |
1/4 cup lemon juice |
7 1/2 cups sugar |
6 ounces liquid pectin (2 pouches) |
Directions:
1. In large pot combine peach nectar, raspberry puree and lemon juice. Stir in sugar.
2. Bring to a full rolling boil, stirring constantly. Take off heat.
3. Quickly add pectin and stir. Return to boil. Do a full rolling boil for 1 minute, stir constantly.
4. Remove from heat, and skim off foam.
5. Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.
6. Process in water bath for the time recommend for your altitude.
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.
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