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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 72 |
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An excellent flavor combo! Great on toasted english muffins. Ingredients:
2 1/2 lbs peaches, peeled, pitted and chopped |
1 lb raspberries, washed |
1 3/4 cups white sugar |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon almond extract |
Directions:
1. Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
2. Pour into a medium stainless steal or enamel pot with the remaining ingredients.
3. Bring to a boil over medium heat, stirring frequently.
4. As the mixture thickens be prepared to stir constantly to prevent scorching.
5. After about 1 1/2 hours test butter on a frozen plate.
6. If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
7. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
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