Victorio VKP1140 Stainless Steel Steam Juicer - Manual (Page 14)

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powdered pectin to juice and bring to a boil over high heat. Add sugar,
stirring until dissolved. Return to a boil. Boil hard for 1 minute, stirring
constantly. Remove from heat and quickly skim off foam. Ladle jelly
immediately into sterile half-pint jars, (refer to p. 6 for proper sterilization
instructions), leaving ¼-inch headspace. Wipe rims of jars with a
dampened clean paper towel. Adjust lids and tighten rings finger-tip tight
ONLY. Then, process in a water-bath canner according to your altitude.
If you are unsure of your altitude level, please contact your local extension
office.
Processing Times for Grape Jelly:
Altitude Half-pints or Pints
0-1,000 ft. 10 min
1,001-6,001 ft. 15 min
Above 6,000 ft. 20 min
*This recipe has been adapted from the quick grape jelly recipe in Ball’s Blue
Book, Guide to Preserving, 100th Anniversary Edition, p. 37.
Peach Jelly
Yield: 5-6 half-pint jars.
Ingredients:
3 c. Peach Juice
5 c. Sugar
½ c. Lemon Juice
1 Box Powdered Pectin
Procedure: Once you have finished juicing your peaches (refer to p. 4
for juicing instructions), measure 3 cups of juice into a large saucepot.
Measure sugar and set aside. Add powdered pectin and lemon juice to
previously measured juice in saucepot. Bring to a full boil over high heat,
stirring constantly. Immediately stir in sugar. Bring to a full rolling boil
that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
Remove from heat and quickly skim off foam. Ladle jelly immediately
into sterile half-pint jars, (refer to p. 6 for proper sterilization instructions),
leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper
towel. Adjust lids and tighten rings finger-tip tight ONLY. Then, process