Raspberry Peach Jam

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3 Cups Peaches: peeled and crushed
1 Cups Crushed Raspberries
1 pkg Powdered Pectin
6 Cups Sugar

Boil whole peaches for 1 minute. Let cool for 5 minutes, remove pit and skin, and crush. Stir together peaches, raspberries and pectin. Bring to a boil over high heat, stirring constantly. Quickly add the sugar and bring to a rolling boil. Boil hard for 1 minute, stirring constantly. Skim foam if necessary. Ladle into sterilized jars, leaving inch head space, wipe rims, seal and boil for 7 minutes. Remove and let cool.

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