3-1/2 cups prepared peach juice
1/4 cup fresh lemon juice
7-1/2 cups sugar
scant 1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 pouches CERTO Fruit Pectin
Add spices to the peach juice, lemon juice and sugar in an 8 – 10 quart, heavy-bottomed kettle.
Bring to a full, roiling boil, over high heat, stirring constantly. Add pectin and return to a roiling boil.
Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired; I don’t bother).
Process according to USDA recommendations for jams and jellies for a shelf-stable product:
Submitted by Jim Wilson
Son of James and Lola Wilson