Peach Raspberry Jam

Puree the raspberries and peaches (I usually do them separately so that I know I have enough of each fruit, and exactness is key with this jam) to the consistency you like. Less if you want it chunky, more if you want it smooth.

Add the fruit, sugar and lemon juice to a large pot and stir to combine. Cook over medium-low heat until it starts to boil, stirring constantly (burnt jam smells nasty, just trust me). If you find your jam is foaming a lot, a little butter will help reduce the foam.

When the jam comes to a nice rolling boil, add the pectin according to package instructions (mine says add pectin and boil for one minute). Remove from heat then ladle into hot jars, add the lid and process for your altitude, etc.

Enjoy!