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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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From Barb Schaller the queen of canning. Ingredients:
2 1/2 cups peach juice |
1 cup raspberry juice |
1/4 cup lemon juice |
7 1/2 cups sugar |
2 (3 ounce) envelopes liquid pectin (certo) |
Directions:
1. Combine juices and sugar in large saucepot or kettle, bring to boil. Over high heat, stir in both pouches pectin and bring to full boil.
2. Boil hard 1 minute, remove from heat, skim foam and pour into hot. Sterilized half pint jars. Seal with 2-piece metal lid and ring, process in boiling water bath 5 minutes.
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