Shirley’s Raspberry-Peach Jam

Directions

1Prepare boiling water bath canner, 6 8-ounce jelly jars and lids; keep jars hot.

2Rinse raspberries and puree in food processor. Measure out 2 cups puree and place in a large saucepan. Wash and peel peaches then puree in food processor. Measure 2 cups puree and add to raspberries in saucepan. Stir lemon juice, fresh fruit preserver, and pectin into prepared fruit and allow to stand for 10 minutes.

3Bring the mixture to a full rolling boil over high heat; boil for 1 minute. Add the granulated sugar and stir to dissolve; bring the mixture back to a boil and boil for 1 minute. Remove from heat and remove any foam. Continue to stir for 1 minute.

4Ladle the hot jam into the hot jars, leaving 1/4 –inch headspace. Wipe jar rims; add lids and rings, and place filled jars on rack in boiling water bath canner. Lower rack into water, making sure there is enough water to cover jars by 1”. Add more water if needed. Cover and bring to a gentle boil. Process for 5 minutes, turn off heat and remove canner lid. Allow jars to remain in canner for 5 additional minutes then remove to cooling rack or towels. After the jars are cool, check the jars to make sure they are sealed. Label, date, and store in a cool place.