• 3 cups peach juice (about 3= pounds peaches and 1/2 cup water)
  • 5 cups sugar
  • 1/2 cup bottled lemon juice
  • l box powdered pectin


To Prepare Juice: Wash and slice or chop fully-ripe peaches. Do not pit or peel. Crush fruit. Place crushed fruit and 1/2 cup water in saucepan. Cover, bring to a boil and simmer 5 minutes, stirring occasionally. Extract juice.

To Make Jelly: Measure sugar and set aside. Measure prepared juice, powdered pectin and lemon juice into a large saucepot. Bring to a full boil over high heat, stirring occasionally. At once, stir in sugar. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam. Pour jelly immediately into hot, sterile canning jars, leaving <-inch headspace. Wipe jar rims and adjust lids. Process for 10 minutes in a boiling water bath.

Yield: About 5 or 6 half-pint jars

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen