Instructions

1. In a large pot, combine the chopped peaches, raspberries, granulated sugar, and lemon juice. Stir well to mix the ingredients together.
2. Cook over medium heat, stirring occasionally, until the fruit is soft and the sugar has dissolved, about 15 minutes.
3. Using a potato masher or immersion blender, mash the fruit to your desired consistency, leaving some chunks for texture if you prefer.
4. Stir in the pectin and bring the mixture to a rolling boil, stirring constantly.
5. Once boiling, let it cook for 1 minute, then remove from heat.
6. Pour the hot jam into sterilized jars, leaving a 1/4-inch headspace at the top of each jar.
7. Wipe the rims of the jars clean with a damp cloth, then place the lids on top and screw on the bands until they are fingertip-tight.
8. Process the jars in a boiling water bath for 10 minutes to ensure they seal properly.
9. Carefully remove the jars from the boiling water and let them cool completely on a clean towel or cooling rack.
10. Once cooled, check that the lids have sealed properly by pressing the center of each lid; it should not pop back. Store in a cool, dark place.
11. Once opened, store the jam in the refrigerator and use within 2 weeks.