Ingredients:
- 3/4 cup unsweetened white grape or apple juice
- One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
- 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree)
- 1 cup granulated white sugar
- 1/8 teaspoon ground cinnamon
- Five 8-ounce freezer-safe glass jelly jars & lids (cleaned and dried)
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| Recipe & Image courtesy of Recipegirl.com |
Directions:
1. Heat the juice in a medium saucepan at medium-high heat until it comes to a boil. Whisk in the pectin. 2. Continue to whisk until dissolved. Keep at a hard boil for 1 minute.
3. Stir in 3 cups of peach puree, sugar and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.
4. Transfer the mixture to a measuring cup with a spout for pouring (it will be very liquidy). Divide the hot mixture between the 5 jars, leaving 1/2-inch room at the top of each jar (room for expansion during the freezing process).
5. Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours). Put one jar in your refrigerator to use now, and put the rest in your freezer to use later!
TIPS:
*You can use the little disposable Glad plastic containers, just in case you don't wish to go out and purchase special jars for this recipe!
*Keep a single, opened jar in the refrigerator for up to 3 weeks. Jars may be kept frozen for up to 1 year.
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