Guest guest Posted August 23, 2006 Report Share Posted August 23, 2006 Jazz, I had two liters of pureed peaches. Before I started cooking them I took a little bit out and put two packages of gelatin in to soften. I boiled the pureed fruit for about 35-40 minutes took it off the heat then added my gelatin mixture and stirred really well with a wisk and then I canned it. It set up very nicely. Looks just like jam and very tasty. I did put a bit of lemon juice and some honey in the puree while cooking. I eyeballed the amounts. Hope that helps you. Charlene Quote Link to comment Share on other sites More sharing options...
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