Cranberry-Raspberry-Peach Jelly

By á-47

Makes about 7 half pints

Ingredients

• 2 cups cranberry-raspberry drink
• 2 cups peach nectar
• 1/4 cup lemon juice
• 1 1.75 oz. pkg. regular powdered fruit pectin
• (or 6 Tbsp. classic powdered fruit pectin)
• 4 1/2 cups sugar

Preparation

Step 1

In a 6-8 qt. pot combine cranberry-raspberry juice, peach nectar, and lemon juice; sprinkle pectin over juice mixture. Let stand for 1-2 minutes; stir to dissolve pectin. Bring to a full rolling boil stirring frequently. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Ladle hot jelly into jars. Wipe rims, adjust lids and bands. Process in a hot water canner for 5 minutes.