Difference between revisions of "Hint 'O Ginger Peach Jelly"
From Self-sufficiency
(Created page with '3-1/2 cups prepared peach juice<br/> 1 cup water<br/> 1/4 cup fresh lemon juice<br/> 7-1/2 cups sugar<br/> 1 - 2 tablespoons freshly grated ginger<br/> 2 pouches CERTO Fruit Pect…') |
m |
||
| Line 17: | Line 17: | ||
http://www.uga.edu/nchfp/how/can7_jam_jelly.html | http://www.uga.edu/nchfp/how/can7_jam_jelly.html | ||
| − | [[ | + | [[Category:Canning]] [[Category:Recipes]] |
Latest revision as of 20:36, 2 January 2010
3-1/2 cups prepared peach juice
1 cup water
1/4 cup fresh lemon juice
7-1/2 cups sugar
1 - 2 tablespoons freshly grated ginger
2 pouches CERTO Fruit Pectin
Simmer / steep ginger in water for 10 - 15 minutes.
Strain ginger solids, adding the ginger water to the peach juice, lemon juice and sugar in an 8 - 10 quart, heavy-bottomed kettle.
Bring to a full, roiling boil, over high heat, stirring constantly. Add pectin and return to a roiling boil.
Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired).
Process according to USDA recommendations for jams and jellies for a shelf-stable product: http://www.uga.edu/nchfp/how/can7_jam_jelly.html
