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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Tasse | Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a pound per cup) |
| 1 1/2 Tasse | Raspberries (if you can't get fresh use 1 bag of frozen berries, uncrushed, no juice) |
| 1 Packung | (1.75 oz) of fruit pectin |
| 6 Tasse | sugar |
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In an 8 qt. Saucepan mix together all but sugar. (if you make jelly or jam you know the importance of "when" to add what) Bring to a boil over high heat and stir constantly. Quickly add premeasured sugar and bring back up to a full rolling boil stirring constantly. (This recipe said cook 1 more minute, but my first batch didn't set well enough, so I boiled till 210 on a candy thermometer, 10 degrees under jelly temp.)
Remove from heat and skim off foam, (adding 1 T butter as it boils will reduce foaming)
Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4" head space. Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 minutes. Invert and leave for 24 hours for a good seal.
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