Peach Raspberry Jam
- 3 cups peeled crushed peaches
- 1 1/2 cups crushed raspberries
- 1 package pectin
- 6 cups sugar
Sterilize jars and lids. Combine the peaches, raspberries, and pectin in a large pot and bring to a boil. Stir in the sugar and return to a boil. Boil hard for 1 minute. Ladel into hot jars, screw on caps and process for 10 minutes.
Canned Peach Pie Filling
- 5 cups peeled and sliced peaches
- 1 1/2 cup sugar
- 2 cup water
- sprinkle cinnamon
- 1/4 cup bottled lemon juice
Sterilize a quart-sized jar and lid. Combine sugar, water and cinnamon in a large pot. Bring to a boil, then add the lemon juice and boil for another minute. Stir in the peaches and bring back to a boil. Continue to boil for 5 minutes. Ladel into hot jar, cap, and then process for 30 minutes. Makes 1 quart, which will make 1 small pie.
