Rosy Melba Peach Jam
|Peaches||1 1⁄2 Pound|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Red raspberries||2 Cup (32 tbs)|
|Sugar||7 Cup (112 tbs)|
|Liquid fruit pectin||6 Ounce|
|Almond extract||1 Teaspoon|
Peel, pit and crush peaches.
Measure 2 cups peaches; add 2 tablespoons lemon juice.
Stir gently; let stand.
Crush berries; add remaining lemon juice.
Combine peaches and berries with sugar in heavy kettle; mix well.
Bring to a full rolling boil, stirring constantly; boil for 1 minute.
Remove from heat; add pectin.
Stir and skim for several minutes; add extract.
Pour into hot sterilized glasses.
Seal with paraffin.