Peach Jelly

 

 

 

3 ½ lb. Full Ripe Peaches

¼ Pint Water

2 ¾ lb. Sugar

1 Bottle Certo

 

 

 

1.         Stone the peaches, do not peel.  Slice the fruit.

 

 

2.         Place in a large saucepan with the water and bring to the boil, cover

and simmer for 5 minutes.  Mash the fruit with a wooden spoon.

 

 

3.         Strain the juice through a jelly bag.

 

 

4.         Measure 1 ½ lb. juice into a large saucepan, add the sugar.

 

 

5.         Heat slowly, stirring occasionally until the sugar has dissolved, stir in

the Certo.

 

 

6.         Bring to a full rolling boil and boil rapidly for 30 seconds.

 

 

7.         Skim, pot and cover in the usual way.