Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds, if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In a small saucepan, bring the water and powdered fruit pectin to a full rolling boil. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than for 24 hours. Refrigerate for up to 3 weeks or freeze for up to one year.
By Robin from Washington, IA
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