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.