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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 64 |
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My husband, son and I live on 10 acres where we tend a large garden and acres of pumpkins. We love this jam so much we're going to start growing raspberries, too. Ingredients:
2 cups crushed peeled peaches |
2 cups red raspberries, crushed |
1/4 cup bottled lemon juice |
7 cups sugar |
2 pouches (3 ounces each) liquid fruit pectin |
1/8 teaspoon almond extract |
Directions:
1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.
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