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Preparation
Step 1
In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Continue cooking until thick, 5-10 minutes, stirring occasionally. Remove from the heat; skim off foam.
Step 2
Carefully ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
©tasteofhome
Ingredients
2-2/3 cups finely chopped peeled peaches
1-1/2 cups crushed raspberries
3 cups sugar
1-1/2 teaspoons lemon juice
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