Peach and Raspberry Jam

This homemade peach and raspberry jam is bursting with fruity flavors and is perfect for spreading on toast or using as a filling in pastries.

Ingredients - Serves 8

In a large pot, combine the peaches, raspberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the fruit is soft and the sugar has dissolved, about 15 minutes.
Using a potato masher or immersion blender, mash the fruit to your desired consistency.
Stir in the pectin and bring the mixture to a boil.
Boil for 1 minute, then remove from heat.
Pour the hot jam into sterilized jars, leaving a 1/4-inch headspace.
Wipe the rims of the jars clean, then place the lids on top and screw on the bands.
Process the jars in a boiling water bath for 10 minutes to seal.
Remove the jars from the water bath and let them cool completely before storing in a cool, dark place.
Once opened, store the jam in the refrigerator and use within 2 weeks.