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Peach Raspberry Jam




Source of Recipe


Marcie Dingerson


Recipe Introduction


Exported from MasterCook


List of Ingredients




1 1/4 cups Finely chopped peaches
2 cups Fresh raspberries
2 tablespoons Lemon juice
4 cups Sugar
3/4 cup Water
1 (1-3/4 oz.) box Powdered fruit pectin

Recipe



Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds, if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In a small saucepan, bring the water and powdered fruit pectin to a full rolling boil. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Or ladle while still hot into half-pint sterilized jelly jars, seal and BWB 10 minutes.