Prep and Cook Time: about 1 hour and 20 minutes. Notes: Alice Cyr of Bellingham, Washington, says this combination is "more delicate and less seedy than raspberry jam alone, with more pizzazz than plain peach." To peel peaches, immerse in boiling water for about 30 seconds. Lift out with a slotted spoon, let cool, then pull off skin. At altitudes of 1,000 to 6,000 feet, process jars for 10 minutes; above 6,000 feet, process for 15 minutes.
3 1/2 pounds ripe peaches, peeled (see notes) and pitted
3 1/2 cups raspberries (1 lb.)
1/2 cup lemon juice
1/2 teaspoon butter (optional)
1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin, or 2 boxes (1 3/4 oz. each) dry Ball Fruit Jell pectin
10 cup sugar
How to Make It
Follow steps 1 through 4 of Canning Instructions, using six pint-size jars.
Coarsely chop peaches; you should have 5 1/2 cups. Coarsely chop or mash raspberries; you should have 2 cups.
In an 8- to 10-quart pan, combine peaches, raspberries, lemon juice, butter (if using), and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately.
Skim and discard any foam from jam.
Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see notes).
Note: Nutritional analysis is per tablespoon.
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