Peach Melba Jelly 2 1/2 cups peach juice
1 cup raspberry juice
1/4 cup lemon juice
7 1/2 cups sugar
2 pouches Certo liquid pectin
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, 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.
This recipe yields 9 half-pint jars.
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