FoodRecipesCondiments
SPICED PEACH JELLY
4 pounds fresh peaches, peeled, pitted, and sliced (8 cups) 1 cup water
(Choose peaches that are slightly soft at the seam)
1) 1 3/4-ounce package powdered fruit pectin
5 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
1/8 teaspoon ground mace
In 3-quart saucepan mash peaches; add water. Bring to boiling; reduce heat.
Cover; simmer 10 minutes or till very soft, stirring occasionally. Strain
through several thicknesses of cheesecloth lining a colander for several
hours. Avoid squeezing mixture or pulp will cause cloudy jelly. Measure
juice, adding enough water to make 3 1/2 cups. In 8- to 10-quart kettle
bring pectin and peach juice to full rolling boil over high heat, stirring
constantly. Stir in sugar, cinnamon, extract, and mace. Return to a full
rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat;
skim off foam with metal spoon. Ladle jelly into 5 half-pint, clean, hot
jars, leaving 1/4-inch head space (Photo A). Wipe jar rims; seal, using
metal lids or paraffin (Photo Be). Makes 5 half-pints.
Per tablespoon 56 cal, 14g carbo, 40mg potassium.