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“This looks too pretty to eat, but don't be fooled. It's delicious! This blend of peaches and raspberries is delightful on biscuits or scones. Even drizzled over vanilla ice cream.”
7-8 1/2 pint jars

Ingredients Nutrition

  • 3 cups peaches, peeled, pitted, and chopped finely
  • 1 cup raspberries, crushed
  • 6 cups sugar
  • 14 cup lemon juice
  • 1 (3 ounce) envelope liquid pectin


  1. Prepare 1/2 pint jars, lids, and water bath.
  2. Combine peaches, raspberries, lemon juice, and sugar in a large pot. Stir to combine. Bring slowly to a boil, stirring until sugar dissolves.
  3. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring contantly. Remove from heat. Skim foam if necessary.
  4. Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Cap, and process 10 minutes in boiling water bath.

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