- 1 (1.59 oz.) pkg. freezer jam fruit pectin
- 1 1/2 cups sugar
- 2 1/2 cups finely chopped pitted, peeled peaches (about 4 medium)
- 1 cup crushed raspberries (about 1 6-oz. con.)
- 1 tablespoon lemon juice
- 5 (8 oz.) plastic freezer jars
Stir sugar and contents of package in a bowl into well blended. Add peaches, raspberries and lemon juice. Stir 3 minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label. Refrigerate up to 3 weeks. Makes about 5 (8 oz.) half pints.