Peach-melba Jelly

Peach-melba Jelly
Yield: 10 half-pints Prep 15 mins


  • 2 1/2 cups fresh peach juice OR: canned peach nectar
  • 1 cup fresh raspberry puree
  • 1/4 cup fresh lemon juice
  • 7 1/2 cups sugar
  • 2 (3 ounces each) liquid pectin

Make It

1. Sterilize canning jars, lids and screw bands according to manufacturers directions.

2. 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. 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 Facts

Amount Per Serving: cal. (kcal): 39, Fat, total (g): , chol. (mg): , carb. (g): 10, pro. (g): , sodium (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.