Peach-Pineapple Jelly 4 lbs. peaches, washed 2 cups pineapple juice 3 cups sugar 1 box Sure Jell (low sugar recipe) Directions: Discard pits (do not peel) and finely chop peaches. Place in a large saucepan, adding 1/2 cup of water. Bring to a boil and cook until peaches are tender. Drain juice off through cheesecloth. In large saucepan or heavy boiler, pour your peach juice and your 2 cups pineapple juice. In a seperate bowl, add 1/4 cup of your sugar to 1 box of sure jell. Stir this mixture into your juices. Add 1/2 teaspoon butter or margarine to reduce foaming. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred. Stir constantly. Stir in remaining sugar quickly. Return to rolling boil, and boil for 1 minute, continuously stirring. Remove from heat, skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of top. Wipe jars, rims and threads. Cover with your lids and bands. Invert jars for 5 minutes, then turn up-right. After jars cool, check seals by presssing middle of lid with your finger. If lids spring back, lids are not sealed and refrigeration is necessary (or place in a hot water bath for about 20 minutes). Some jellies and jams take about 2 weeks to set. Store in a dry cool place. Yield: 6 half pint jars. Enjoy...........Chefbetty Back To Canning Recipes.