4 1/2 C. ground peaches
2 tsp. lemon juice
2 C. drained, crushed pineapple
3 C. fresh or frozen raspberries (dried)
7 C. sugar
Combine all ingredients into a large pot. Bring to a boil over medium heat and let boil 25 minutes, stirring constantly. Remove from heat and stir in one large (6 oz.) pkg. raspberry jello.
Pour into hot sterile jars and seal.
Yields about 13 half pints of jam - Tricia
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