Peach and Raspberry Jam

5 ½ c. peeled, crushed peaches
¼ c. lemon juice
1 pkg. (10 or 12 oz.) frozen raspberries
1 pkg. pectin MCP
Combine above ingredients in pan and bring to a boil.
Add: 8 ½ c. sugar
Return to boil and boil for 8 min.

Then add: 1 lg. pkg. raspberry jello

Fill clean pint jars (makes 6). Cold pack for about 20 minutes. So yummy!


Thanks to Elaine Griffiths for this wonderful canned jam.