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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.