Peach Raspberry Jam

   1 1/4           cups  Finely chopped peaches

  2               cups  Fresh raspberries

  2        tablespoons  Lemon juice

  4               cups  Sugar

     3/4           cup  Water

  1       (1-3/4 oz.) box  Powdered fruit pectin

 Place peaches in a large bowl. In a small bowl, mash. the raspberries; strain to remove seeds, if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes.

 In a small saucepan, bring the water and powdered fruit pectin to a full rolling boil. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved.

 Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

 Or ladle while still hot into half-pint sterilized jelly jars, seal and BWB 10 minutes.

 Source:

  "Taste of Home Bonus Book * June/July 2007"

Yield:

  "5 cups"