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PEACH SPICED JELLY


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. Strainthrough several thicknesses of cheesecloth lining a colander for severalhours. Avoid squeezing mixture or pulp will cause cloudy jelly. Measurejuice, adding enough water to make 3 1/2 cups. In 8- to 10-quart kettlebring pectin and peach juice to full rolling boil over high heat, stirringconstantly. Stir in sugar, cinnamon, extract, and mace. Return to a fullrolling boil; boil hard for 1 minute, stirring constantly. Remove from heat;skim off foam with metal spoon. Ladle jelly into 5 half-pint, clean, hotjars, leaving 1/4-inch head space (Photo A). Wipe jar rims; seal, usingmetal lids or paraffin (Photo Be). Makes 5 half-pints.

Per tablespoon 56 cal, 14g carbo, 40mg potassium.