Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Combine peaches, raspberries, water and lemon juice in a large saucepot. Gradually stir in pectin. Bring mixture to a boil, stirring constantly. Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Carefully ladle hot spread into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about five 8-ounce jars.

Yield: 5 half-pints

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