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3-1/2
cups
prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and about 1-1/4 lb. fully ripe peaches)
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7
cups
sugar, measured into separate bowl
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3/4
cup
water
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1
box
SURE.JELL Fruit Pectin
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RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
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CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared raspberries into large bowl. Peel and pit peaches; finely chop or grind the fruit. Measure exactly 1-1/2 cups prepared peaches into bowl with the raspberries. Stir in sugar. Let stand 10 minutes, stirring occasionally.
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MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
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FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
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