Over the weekend, I picked a few raspberries. When I saw a few....it's really more like 10 cups! What can I say? I love raspberries!
Anyway, I had enough berries to make raspberry jam and try out a new recipe for raspberry peach jam! I found this on the Taste of Home website.
- 2-2/3 cups finely chopped peeled peaches
- 1-1/2 cups crushed fresh raspberries
- 3 cups sugar
- 1-1/2 teaspoons bottled lemon juice
Directions
- 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.
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