3 C. chopped fresh peaches
2 C. raspberries
2 T. lemon juice
2 oz. pkg. powdered pectin
5 1/2 C. sugar
Cook fruit, lemon juice, and pectin over med. heat until it comes to a rolling boil, stirring often.
Add sugar and bring to boil again. Boil for 1 minute, then remove from the heat.
Use immersion blender to break up the peaches and raspberry chunks.
Fill pint or half-pint jars with hot jam and process in water bath canner for 10 min.
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