Misc Desserts

Peach Raspberry Jamdee

  • 3 cups Peaches, peeled
  • 1 1/2 cup Raspberries, fresh, crushed
  • 13/4 oz packet Kerr Pure Fruit Pectin
  • 6 cups Sugar

    • In 6 to 8 quart saucepan stir together peaches, raspberries and pectin. Over high heat bring mixture to a boil, stirring constanly. Quickly add sugar. Bring toa full rolling boil and boil hard for 1minute, stirring constantly. Remove from heat and skil foam if neccessary. Immediately fill hot sterlized half pint jars- leaving 1 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling Water Canner for 5 minutes. Yeilds 8 half pints.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sabrina Johnson of St Paul, MN. 

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