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Raspberry-Peach Jam

3 large peaches
1 cup raspberries
1/4 cup bottle lemmon juice
6 cups sugar
1 package (2 ounces) powdered fruit pectin

Peel, pit and slice peaches. Whirl peaches in food processor until
coarsely chopped. Clean raspberries carefully. Put peaches,
raspberries, lemon juice, and pectin into a large saucepan. Bring
to a boil, sitrring constantly. Add sugar all at once and stir
until mixture comes to a rolling boil. Boil rapidly for 1 minute.
Let jam sit for 5 minutes while you skim off any foam. Ladle into
hot jars, clean rims, seal. Process in water bath canner for 10
minutes.

Makes 7 half pints

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