Recipe - Raspberry Peach Jam

3 cup Peeled crushed fresh peaches
(I blanch to slip out of
skins, and you can figure
about a pound per cup)
1 One half cup Raspberries (if you can't
get fresh use 1 bag of
frozen berries, uncrushed,
no juice)
1 pack (1.75 oz) of fruit pectin
6 cup Sugar

In an 8 qt. saucepan mix together all but sugar. (if you make jelly or jam
you know the importance of "when" to add what) Bring to a boil over high
heat and stir constantly. Quickly add premeasured sugar and bring back up
to a full rolling boil stirring constantly. (This recipe said cook 1 more
minute, but my first batch didn't set well enough, so I boiled till 210 on
a candy thermometer, 10 degrees under jelly temp.)

Remove from heat and skim off foam, (adding 1 T butter as it boils will
reduce foaming)

Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4" head space.
Wipe threads and place on lids and bands, (not too tightly). Process in
boiling water bath for 5 minutes. Invert and leave for 24 hours for a good
seal.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Babygoil@aol.com
on Aug 1, 1997