Easy Raspberry-Peach Jam

Easy Raspberry-Peach Jam

about 1 1/2 pints fully ripe red raspberries
about 1 1/4 pounds fully ripe peaches
7 cups sugar
3/4 cup water
1 box Sure-Jell fruit pectin

Rinse clean 7 (1 cup) plastic containers and lids with
boiling water. Dry thoroughly and set aside. Rinse
and crush raspberries thoroughly. Measure exactly
2 cups prepared raspberries into a bowl and set aside.
Peel and pit peaches. Finely chop or grind fruit.
Measure exactly 1 1/2 cups prepared peaches into
the bowl with the raspberries. Stir in the sugar. Let
stand 10 minutes, stirring occasionally. Mix water
and pectin in a small saucepan. Bring mixture to a
boil on high heat, stirring constantly. Continue
stirring for 1 minute. Stir pectin mixture into fruit.
Stir constantly until sugar is dissolved and no longer
grainy, about 3 minutes. Fill containers quickly to
within 1/2-inch of tops. Wipe off top edges of
containers and quickly cover with lids. Let stand at
room temperature 24 hours. Refrigerate. Store in
refrigerator up to 3 weeks or freeze up to a year.
Makes about 7 containers of jam.

2 INGREDIENT NO KNEAD BEER BREAD

2 2/3 cups self rising flour
12 oz beer, chilled or at room temp

Heat oven to 375 degrees. Put flour into a bowl. Add beer and stir
until flour
is moistened completely. Scrape into a lightly greased loaf pan. Bake
55 min. or
until top is lightly browned, the sides pull away from the pan and
pick inserted
comes out clean.

Cool in pan 5 min. Then turn out to cool. Cut in slices to serve.
Makes great
toast. MAKES 1 LOAF.*

CHEDDAR SCALLION VARIATION---Mix flour with 1 cup shredded sharp
Cheddar cheese,
1/2 cup thinly sliced scallion and 1 1/2 tsp poultry seasoning.*

3 RECIPES USING BERRIES

BLUEBERRIES WITH HONEY & LIME---Mix 1 tbs + 1 tsp honey and 2 tsp lime
juice in
a bowl. Add 1 pint berries. Toss gently to mix. SERVES 4.

RASPBERRIES ROMANOFF---Toss raspberries with orange flavor liqueur.
Layer in
parfait glasses with vanilla ice cream or raspberry sorbet.

SAVORY BLUEBERRY SAUCE---Saute 2 tbs chopped onion in 2 tbs butter
until soft.
Stir in 2 tbs flour and 1/2 tsp dried thyme until blended. Cook until
thickened.
Stir in 1/2 cup each dry red wine and water and 1 1/2 cups blueberries.
Stir
until boiling, then simmer 2 min. Good with poultry, pork, ham and
lamb. MAKES 2
CUPS.*