Raspberry Peach Jam

By broots

Ingredients

• 8 cups whole, picked over raspberries
• 3 peaches, peeled and diced
• 4 1/2 cups sugar
• 1 box liquid pectin (6 oz., both of the little packets in the box)
• 1/4 cup lemon juice
• zest of one lemon

Details

Servings 7
Adapted from coconutandlime.com

Preparation

Step 1

Mash the berries in a large bowl with a potato masher. It should yield about 4 1/2 cups of pulpy berries. Set aside. Mash the peaches. It should yield about 2 cups of peach pulp. Add the sugar and pulps to a large, heavy bottomed pot. Prep jars/lids for canning. Bring the mixture to a boil. Boil for about 10-15 minutes or until thickened. Stir in the pectin and juices. Continue cooking at a low (rolling) boil for 5 minutes. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.