Date: Tue, 24 Jun 1997 09:26:52 -0400 (EDT)
3 large peaches
1 c. raspberries
1/4 c. bottled lemon juice
6 c. sugar
1 pkg. (2 oz.) powdered fruit pectin
Peel, pit and slice peaches. Whirl peaches in food processor until coarsely
chopped. Clean raspberries carefully. Put peaches, raspberries, lemon juice
and pectin into large saucepan. Bring to a boil, stirring constantly. Add
sugar all at once and stir until mixture comes to a rolling boil. Boil
rapidly for 1 minute. Let jam sit for 5 minutes while you skim off any foam.
Ladle into hot jars, clean rims, seal and process in water bath canner for
10 minutes. Makes 7 half-pints.