Victorio VKP1148 Aluminum Steam Juicer - Manual (Page 18)

16
Peach Jelly
Yield: 5-6 half-pint jars.
Ingredients:
3 c. Peach Juice
5 c. Sugar
½ c. Lemon Juice
1 Box Powdered Pectin
Procedure: Once you have finished juicing your peaches (refer to
p. 5 for juicing instructions), measure 3 cups of juice into a large
saucepot. Measure sugar and set aside. Add powdered pectin and
lemon juice to previously measured juice in saucepot. Bring to a full
boil over high heat, stirring constantly. Immediately, stir in sugar.
Bring to a full rolling boil that cannot be stirred down. Boil hard for
1 minute, stirring constantly. Remove from heat and quickly skim off
foam. Ladle jelly immediately into sterile half-pint jars, (refer to p. 8
for proper sterilization instructions), leaving ¼-inch headspace. Wipe
rims of jars with a dampened clean paper towel. Adjust lids and
tighten rings finger-tip tight ONLY. Then, process in a water-bath
canner according to your altitude. If you are unsure of your altitude
level, please contact your local extension office.
Processing Times:
Altitude Half-pints or Pints
0-1,000 ft 5 min
1,001-6,000 ft 10 min
Above 6,000 ft 15 min
*This recipe has been adapted from the peach jelly with powdered
pectin recipe from The University of Georgia’s So Easy to Preserve,
p.202.