Instructions: Peel and slice peaches.

In a large saucepan, simmer peaches, water and lemon juice until peaches are soft. Add raspberries. Simmer 5 minutes. Add sugar and stir until dissolved. Increse heat; boil rapidly 15-20 minutes or until jam reaches 105C. Remove from heat; remove scum.

Cool for 5-10 minutes. Ladle into hot jars and seal.

Makes 2 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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