Ingredients:
- 5-6 large ripe peaches, peeled and chunked
- 12 oz raspberries (2 small containers)
- 2.5 cups sugar
- 1.5 tsp lemon juice
- At least 5 8 oz jars with canning lids
- In a large pot, combine all ingredients. Cook over medium heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly.
- While mixture is boiling, carefully use a potato masher to squish the peach chunks for a smoother jam.
- Remove from the heat; skim off foam.
- Follow the steps in this link on how to can. Directions here. There may be steps you want to do in parallel to the jam making.
