In an 8 quart saucepan stir together peaches, raspberries and pectin. Over
high heat bring mixture to a boil stirring constantly.Quickly add sugar and
bring back up to a full rolling boil and boil hard for 1 minute, stirring
constantly. Remove from heat and skim foam if necessary. Immediately fill hot
sterilized half-pint jars, leaving 1/4" head space. Wipe jar tops and threads
clean. Place hot lids on hot jars and apply screw bands. Process in boiling
water bath for 5 minutes. Yield 8 1/2 pints.
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NOTES : Tip-Add 1 T butter to jam when boiling and it reduces foaming.
