Instructions

1. Prepare a water bath canner and sterilize 6 1/2-pint size jars.
2. Combine sliced peaches, raspberries, sugar, and lemon juice in a large heavy-bottomed pot.
3. Over medium-high heat cook the fruit, stirring frequently as the sugar dissolves and the fruit begins to release it’s juices and breaks down.
4. Continue to cook as the jam simmers and starts to thicken. .
5. Once the jam is reduced and thickened and reached a temperate of 220F degrees (use a candy thermometer) remove from heat and ladle jam into sterilized jars.
6. Wipe rims down with a damp, clean paper towel and place lids on. Screw the band on to just finger tight.
7. Process jars in a water bath for 10 minutes. Remove from water bath and let cool on a towel lined on the counter. Leave undisturbed for 12 hours before removing bands and storing in a dark place for up to a year.