Raspberry Peach Jam

Image and recipe via Taste of Home

Ingredients

• 2-2/3 cups finely chopped peeled peaches
• 1-1/2 cups crushed raspberries
• 3 cups sugar
• 1-1/2 teaspoons lemon juice

Directions

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.
• Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.