Submitted by Shari Gibbons
(made and brought by Shari Gibbons, Loralei Holt's recipe)
8 cups mashed peaches
2 cups frozen raspberries
9-10 cups sugar
1/2 cup lemon juice
Mix these four ingredients together. Boil slowly for fifteen minutes, stirring with a wooden spoon. Remove from heat and add two large packages (6 oz. size) Raspberry Jello. Stir and mix well. Pour in bottles while hot and seal. Steam in canner for 15 minutes.
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