Homemade Peach Raspberry Jam

This is a family favorite that my mom has made for as long as I can remember. It does a fast disappearing act when she makes homemade bread or rolls.

6 cups mashed peaches

1 cup water

1/4 cup lemon juice

1 box pectin

6 cups sugar

1 teaspoon butter (must be butter not margarine)

1 pkg. raspberry punch powder (optional--it helps give it a nice color.)

1 cup Raspberries (fresh or frozen works)

Put all ingredients , but the sugar in a large pot bring to a boil. Boil 1 minute or until a rolling boil starts. Add the 6 cups sugar and boil for 5 minutes . Remove from heat add 1 teaspoon vanilla. Pour into hot jars and top with a hot lid and ring. No water bath needed. (This is called kettle canning)

Notes: my mother adds a few drops of red food coloring to make it have a nice color too.

* This recipe produces 7 pints and one half-pint or 6 pints and 3 1/3 half-pints.

** Raspberry Kool-Aid is hard to find now days. I tried this year(2009) to use the Raspberry Peach Crystal Light To-Go packet in place of it. I thought it was a perfect match seeing that both the jam and the punch powder are Raspberry-Peach.