With a touch of almond extract, this one is delicious and absolutely beautiful! From Taste of Home.
Raspberry Peach Jam
- 2 c crushed peeled peaches
- 2 c crushed red raspberries
- 1/4 c bottled lemon juice
- 7 c sugar
- 2 pouches (3oz each) liquid fruit pectin
- 1/8 t almond extract
In a large saucepan, 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 min, stirring constantly.
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 10 min in a boiling-water canner.