MCP Raspberry-Peach Freezer Jam

• 3-1/4 cups prepared fruit (buy about 2 pt. fully ripe raspberries and 1-1/2 lb. fully ripe peaches)
• 1/4 cup juice from 2 lemons
• 1 box MCP Pectin
• 4-1/2 cups sugar, measured into separate bowl

1. Rinse clean plastic containers and lids with boiling water.
2. Dry thoroughly.
3. Crush raspberries thoroughly, one layer at a time.
4. Press half the pulp through sieve to remove seeds, if desired.
5. Measure exactly 1-1/4 cups prepared raspberries into large bowl.
6. Peel and pit peaches.
7. Finely chop or grind fruit.
8. Measure exactly 2 cups prepared peaches into bowl with raspberries.
9. Add lemon juice; mix well.
10. Stir pectin into prepared fruit in bowl.
11. Let stand 30 min., stirring every 5 min.
12. Gradually add sugar, stirring after each addition until well blended.
13. Stir additional 3 min.
14. or until most of the sugar is dissolved and no longer grainy.
15. (A few sugar crystals may remain.)
16. Fill all containers immediately to within 1/2 inch of tops.
17. Wipe off top edges of containers; immediately cover with lids.
18. Let stand at room temperature 24 hours.
19. Jam is now ready to use.
20. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
21. If frozen, thaw in refrigerator before using.

fully ripe raspberries, lemons, sugar

Taken from www.kraftrecipes.com/recipes/mcp-raspberry-peach-freezer-jam-62422.aspx (may not work)