Recipe - Peach Raspberry Jam

Summer is the perfect time to make jam, although this recipe looks like it could be made anytime of the year.

This recipe was from Aunt Eula Mae who got it from her mother, Erma Earl.

Peach Raspberry Jam

6 C. peaches, ground
7 1/2 C. sugar
1 box MCP pectin
2 boxes frozen raspberries, thawed
1 box frozen strawberries, thawed
1 pkg. raspberry Kool-Aid
1 pkg. (3 oz.) raspberry jello

Boil 10-15 minutes, stirring most of the time; add 1 package (3 ounces) raspberry jello. Let set a few minutes; skim and put in hot jars. Makes approximately 14 jars (1/2 pint size). Sure makes a few peaches taste good.

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