5 c. sugar
4 c. peaches, peeled & mashed
10 oz. pkg. frozen raspberries, thawed
3 oz. pkg. raspberry jello
Mix sugar peaches & raspberries in a large saucepan.
Stir & bring to a rolling boil. Stirring constantly, boil
for 15 mins. (I only boiled mine for 5 mins. as I was
freezing it & wanted the fruit not cooked all the way
through.) Thoroughly stir in raspberry jello. Pour
into hot, sterilized jars (or into plastic containers to
freeze.) Wipe rims clean. Cover with hot lids,
tighten and turn upside down on the counter to seal.
Yield: 8 half pint jars.
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