I love to do my canning with a friend, not only because it makes things easier, but because I love to get new recipes. This recipe came from my friend Amanda a few years ago. I make a batch of it every year. My family are big strawberry jam lovers, and I am too, but every once in a while I like a change. This is my change. It is a wonderful jam!! And it has more fruit in it than sugar! Seriously! How often does that happen, umm, NEVER!
I can all the peaches I want to can for that year and then use the left over peaches that were a little more ripe that I like to can for this recipe. We also have fall bearing raspberries, which is perfect for this recipe.
Peach Raspberry Jam
5 C. sugar
4 C. peaches, peeled, sliced and mashed
1 1/3 C. raspberries
1 package (3 oz) raspberry jell-o
Blanch the peaches in boiling water for one minute, then remove the skins and pits. Slice and place in a large pot. Mash the peaches until they are mostly mashed with a few chunks intact. Add sugar and raspberries, stirring constantly over a medium to medium high heat. After it has a rolling boil turn heat to lo/simmer and simmer for 25 minutes or until it is starting to thicken (medium thickness)
Remove from heat and add jell-o, stir until disolved.
Laddle into hot jars and water bath for 15 minutes for pints and 20 for quarts.