1-1/4 cups finely chopped peaches
2 cups fresh raspberries
2 tablespoons lemon juice
4 cups sugar
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin
1.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.
2.In a small saucepan, bring water and pectin to a full rolling boil. Boil for 1 minute, stirring constantly.
3.Add to fruit mixture; stir for 2-3 minutes or until sugar is dissolved.
4.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.
I got this recipe from morningarden its so good I love the tart taste the raspberry give the jelly.
Lovely jam! The current Food on Friday is all about pears & peaches - it would be neat if you stopped by Carole's Chatter to add this to the collection. Cheers
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