Peach Melba Jelly

Fresh raspberries and peach nectar combine to make this fruit-filled jelly. Store it in cans and save it for spreading on toast or using as pastry filling.

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  • Serving Size: 1 tablespoon
  • Makes: 10 half-pint jars
  • Prep: 20 mins
  • Process: 5 mins

Peach Melba Jelly

Directions

  1. Place raspberries in a blender. Cover and blend until smooth. Press pureed berries through a fine-mesh sieve; discard seeds. Measure 1 cup raspberry puree.
  2. In an 8- to 10-quart heavy pot combine raspberry puree, peach nectar, and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly to dissolve sugar. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Peach Melba Jelly)

  • Per serving:
  • 39 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 0 g pro.
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