5 1/2 c. peeled, crushed peaches
1/4 c. lemon juice
1 pkg. (10 or 12 oz.) frozen raspberries
1 pkg. pectin
8 1/2 c. sugar
1 large pkg. raspberry jello
Bring first four ingredients to a boil, add sugar, return to boil. Boil 8 min. then add jello. Fill clean pint jars. Cold pack for about 20 min.
My favorite jam from Elaine!
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