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Raspberry-Peach Jam




Source of Recipe





List of Ingredients




2-2/3 cups finely chopped peeled peaches
1-1/2 cups crushed fresh or frozen raspberries
3 cups sugar
1-1/2 teaspoons bottled lemon juice

Recipe



In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.

Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 half-pints.