Tayberry Raspberry Lemon Jam

Place rinsed berries and sugar into a nonreactive stock pot. Mix together, crushing the berries to get the juices flowing. Place on the stove over low heat stiring until the sugar is dissolved.
Add lemon peel.

Increase the heat to high continuing to stir until the mixture starts to bubble.

Lower heat to medium and cook for another 5 minutes. Once it starts to thicken, ladle jam into jars and process in a water bath canner for 10 minutes.

*I used my preserved lemon peels but you could also use fresh lemon zest or any other kind of citrus zest you like.