- 2 cups seedless raspberry puree (from about 4 to 4 1/2 cups raspberries)
- 2 cups finely chopped peaches
- 1 tablespoon lemon juice
- 1/4 teaspoon Fruit Fresh or ascorbic acid
- 1 box (1.75 ounces) powdered fruit pectin
- 6 cups granulated sugar
- 1/2 teaspoon butter
Combine the puree and chopped peaches in a large, deep stainless steel or enamel-lined (with no chips) kettle. Stir in the lemon juice, Fruit Fresh, and powdered pectin. Stir to blend and let stand for 10 minutes.
Bring the fruit mixture to a full rolling boil over high heat. Let the mixture boil for 1 minute. Add the sugar all at once, then the butter. Stir to blend and bring back to a full rolling boil. Continue boiling for 1 minute. Remove from heat, skim off foam, and stir for 1 minute.
Remove jars from the hot water and fill, leaving 1/2-inch headspace. Wipe the rims with a hot damp paper towel and fit jars with lids. Screw on bands just to fingertip tightness. Lift jars into the hot canning water and lower the rack. Add more hot water, if necessary, to bring water to at least 1 inch over the tops of the jars. cover the canner and bring to a boil. Reduce heat to a gentle but steady boil and continue boiling for 10 minutes.
Turn off heat, remove cover, and let jars stand in the water for 5 minutes. Remove the jars to cool. Do not tip or turn the jars.
Makes 6 8-ounce jars.
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