Name: Raspberry Peach Jam
Ingredients: 3 c Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a pound per cup); 1 1/2 c Raspberries (if you can't get fresh use 1 bag of frozen berries, uncrushed, no juice); 1 pk (1.75 oz) of fruit pectin; 6 c Sugar

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CATEGORY	CUISINE	TAG	YIELD
Fruits			1	Servings

INGREDIENTS

3	c	Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a pound per cup)
1 1/2	c	Raspberries (if you can't get fresh use 1 bag of frozen berries, uncrushed, no juice)
1	pk	(1.75 oz) of fruit pectin
6	c	Sugar

INSTRUCTIONS

In an 8 qt. saucepan mix together all but sugar. (if you make jelly or jam
you know the importance of "when" to add what) Bring to a boil over high
heat and stir constantly. Quickly add premeasured sugar and bring back up
to a full rolling boil stirring constantly. (This recipe said cook 1 more
minute, but my first batch didn't set well enough, so I boiled till 210 on
a candy thermometer, 10 degrees under jelly temp.)
Remove from heat and skim off foam, (adding 1 T butter as it boils will
reduce foaming)
Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4" head space.
Wipe threads and place on lids and bands, (not too tightly). Process in
boiling water bath for 5 minutes. Invert and leave for 24 hours for a good
seal.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Babygoil@aol.com
on Aug 1, 1997

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