Peach Raspberry Jam

April 12, 2009

1 ¼ C finely chopped peaches
2 C raspberries
2 T lemon juice
4 C sugar
¾ C water
1.75 oz package of fruit pectin

Whirl the peaches and raspberries briefly in the food processor.  Pour into bowl, add lemon juice and sugar.  Let stand for 10 min. 

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

Pour into jars or freezer containers, cool to room temperature.  Cover and refrigerate or freeze.  Yields:  5 C

This recipe is brought to you from the kitchen of Latigo Guest Ranch.
 

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