Peach Melba Jelly - cooking recipe

Ingredients

2 1/2 cups peach nectar
1 cup raspberry puree (3 cups whole fruit)
1/4 cup lemon juice
7 1/2 cups sugar
6 ounces liquid pectin (2 pouches)

Preparation

In large pot combine peach nectar, raspberry puree and lemon juice. Stir in sugar.
Bring to a full rolling boil, stirring constantly. Take off heat.
Quickly add pectin and stir. Return to boil. Do a full rolling boil for 1 minute, stir constantly.
Remove from heat, and skim off foam.
Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.
Process in water bath for the time recommend for your altitude.
** Raspberry puree: place 3 cups raspberries in blender, cover and blend until berries are smooth. Press blended berries through a fine mesh sieve, discard seeds.