Peach jelly

Peach jelly

DH came in with an armload of small peaches from our tree. The tree
is young and it has been dry this spring so we have golf-ball sized
peaches.

Anyway I washed them and tossed them whole into the Mehu Lissa and got
2 cups of beautiful dark pink juice from 1.6 pounds of fruit. It goes
in the fridge to wait for another armload of peaches.

The problem I am having is trying to find a recipe for the jelly. I
have several using powdered pectin but none of the new versions of
liquid pectin have a recipe for peach jelly. I'm thinking that I will
just use the recipe from the pervious version and keep my fingers
crossed.

The apples I got yesterday at the farmer's market are now juice. I
am going to wait until tomorrow morning to start on the jelly. I'm
getting tired and when I get tired I really mess things up.

Re: Peach jelly

In article <19nn649aab64rqa6m6t3sar7gjh5pj6jje@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:

> DH came in with an armload of small peaches from our tree. The tree
> is young and it has been dry this spring so we have golf-ball sized
> peaches.
>
> Anyway I washed them and tossed them whole into the Mehu Lissa and got
> 2 cups of beautiful dark pink juice from 1.6 pounds of fruit. It goes
> in the fridge to wait for another armload of peaches.
>
> The problem I am having is trying to find a recipe for the jelly. I
> have several using powdered pectin but none of the new versions of
> liquid pectin have a recipe for peach jelly. I'm thinking that I will
> just use the recipe from the pervious version and keep my fingers
> crossed.

Amounts using liquid pectin:
3-1/2 cups juice
7-1/2 cups sugar
2 pouches Certo
1/4 cup lemon juice

You know the procedure with liquid.

Amounts using powder pectin:
3 cups juice
1 box pectin
1/2 cup lemon juice
5 cups sugar

You know that one, too. :-)

Both are from leaflets with 1982 copyright info on them from General
Foods.

And here's one from Kraft's site, now makers of Certo and Sure?Jell.
http :// www .kraftfoods,com /kf/recipes/certo-peach-jelly-50731.aspx

You're welcome. "-)

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com

Re: Peach jelly


"Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
news:barbschaller-8C5D27.14591302072008@news.iphouse,com ...
> In article <19nn649aab64rqa6m6t3sar7gjh5pj6jje@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
>> DH came in with an armload of small peaches from our tree. The tree
>> is young and it has been dry this spring so we have golf-ball sized
>> peaches.
>>
>> Anyway I washed them and tossed them whole into the Mehu Lissa and got
>> 2 cups of beautiful dark pink juice from 1.6 pounds of fruit. It goes
>> in the fridge to wait for another armload of peaches.
>>
>> The problem I am having is trying to find a recipe for the jelly. I
>> have several using powdered pectin but none of the new versions of
>> liquid pectin have a recipe for peach jelly. I'm thinking that I will
>> just use the recipe from the pervious version and keep my fingers
>> crossed.
>
> Amounts using liquid pectin:
> 3-1/2 cups juice
> 7-1/2 cups sugar
> 2 pouches Certo
> 1/4 cup lemon juice
>
> You know the procedure with liquid.
>
> Amounts using powder pectin:
> 3 cups juice
> 1 box pectin
> 1/2 cup lemon juice
> 5 cups sugar
>
> You know that one, too. :-)
>
> Both are from leaflets with 1982 copyright info on them from General
> Foods.
>
> And here's one from Kraft's site, now makers of Certo and Sure?Jell.
> http :// www .kraftfoods,com /kf/recipes/certo-peach-jelly-50731.aspx
>
> You're welcome. "-)
>

*wispers behind her back * ... " that Barb...she's such a know it all"

'-)


Kathi

--
> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France: http :// www .jamlady.eboard,com

Re: Peach jelly

In article <9sudnW6pjseJmfHVnZ2dnUVZ jqdnZ2d@storm.ca>,
"Kathi Jones" <katjon@storm.ca> wrote:

> *wispers behind her back * ... " that Barb...she's such a know it all"
>
> '-)

> Kathi


Oh pishtosh! Ellen's the one who knows everything‹she has a more
reserved nature than I do, though.

I hang on to the pectin leaflets sometimes because they keep changing
the recipes they include with them. Not necessarily every year, but I
don't think current ones include amounts for elderberry jelly. :-)

Oh, I almost forgot. . . . :-P
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com

Re: Peach jelly

On Wed, 02 Jul 2008 14:59:13 -0500, Melba's Jammin'
<barbschaller@earthlink,net > wrote:

>In article <19nn649aab64rqa6m6t3sar7gjh5pj6jje@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
>> DH came in with an armload of small peaches from our tree. The tree
>> is young and it has been dry this spring so we have golf-ball sized
>> peaches.
>>
>> Anyway I washed them and tossed them whole into the Mehu Lissa and got
>> 2 cups of beautiful dark pink juice from 1.6 pounds of fruit. It goes
>> in the fridge to wait for another armload of peaches.
>>
>> The problem I am having is trying to find a recipe for the jelly. I
>> have several using powdered pectin but none of the new versions of
>> liquid pectin have a recipe for peach jelly. I'm thinking that I will
>> just use the recipe from the pervious version and keep my fingers
>> crossed.
>
>Amounts using liquid pectin:
>3-1/2 cups juice
>7-1/2 cups sugar
>2 pouches Certo
>1/4 cup lemon juice
>
>You know the procedure with liquid.
>
>Amounts using powder pectin:
>3 cups juice
>1 box pectin
>1/2 cup lemon juice
>5 cups sugar
>
>You know that one, too. :-)
>
>Both are from leaflets with 1982 copyright info on them from General
>Foods.
>
>And here's one from Kraft's site, now makers of Certo and Sure?Jell.
> http :// www .kraftfoods,com /kf/recipes/certo-peach-jelly-50731.aspx
>
>You're welcome. "-)

Thanks Barb. I also have a collection of older instruction sheets
too. They are nice to have since Ball and Kraft keep removing recipes
from the fliers. I'm going to take my chance on the liquid pectin and
hope the Ball variety sets properly so I can enter it in the fair.
Guess I can remake if it doesn't.

Re: Peach jelly

In article <e44o64p3g9frqj8kepbga266cu74kek7jk@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:

> Thanks Barb. I also have a collection of older instruction sheets
> too. They are nice to have since Ball and Kraft keep removing recipes
> from the fliers. I'm going to take my chance on the liquid pectin and
> hope the Ball variety sets properly so I can enter it in the fair.
> Guess I can remake if it doesn't.

Have you thought about using powder pectin for the jelly, Susan? I
believe liquid pectin has a reputation for a softer set (Linda Amendt's
book?); you'll want a firm set for jelly, no?

I stopped buying Certo a couple years ago and have never noticed a
problem with the Ball stuff; I believe corresponding recipes are the
same.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com