Well my hubby was in SC this week and brought home a bushel of peaches. Well I canned some, made a few pies, made some peach BBQ sauce. Well I has some left over and thought JAM. I had about 4 cups of raspberries left in the freezer from my patch and was going to just make a mixed batch of jam with them. Well I found a recipe on the web for peach raspberry jam and it is my new favorite!!
This is the recipe I used from the Taste of Home page
2-2/3 cups finely chopped peeled peaches
1-1/2 cups crushed raspberries
3 cups sugar
1-1/2 teaspoons lemon juice
In a Dutch oven, combine all ingredients. Cook over low heat,
stirring occasionally, until sugar has dissolved and mixture is
bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15
minutes, stirring constantly. Remove from the heat; skim off foam.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in.
headspace. Remove air bubbles, wipe rims and adjust lids. Process
for 15 minutes in a boiling-water canner. Yield: 5 half-pints.
Nutritional Facts: 1 serving (2 tablespoons) equals 33 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 8 g carbohydrate, trace fiber, trace protein.
Â© Taste of Home 2014
Read more: https://www.tasteofhome.com/recipes/rasp ... z39EovoyIs