Raspberry Peach Jam

Raspberry Peach Jam

5 c. smashed peaches
5 c. sugar
6 oz. pkg of Raspberry jello

Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches and sugar in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in package of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.

Makes 4 pints of jam

Helpful Hints~

• I used frozen peaches. They are already peeled and sliced! And if they aren't in season the frozen ones are going to have better flavor than the ones you find in the store.
• Feel free to use any flavor of jello. Original recipe called for Strawberry jello but I wanted to use raspberry.
• Be sure to use Jello brand and not a generic brand. You get better flavor with Jello brand.