- 7
4/5
(1 Votes)
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
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.