A delightful jam combining the sweetness of peaches and the tanginess of raspberries.
Prepare the peaches by peeling, pitting, and crushing them.
Blanch peaches in boiling water for easy peeling.
Combine the peaches with half of the lemon juice in a bowl.
This prevents the peaches from browning.
Crush the raspberries and mix with the remaining lemon juice.
Use a potato masher for even crushing.
Combine the peaches, raspberries, and sugar in a heavy-bottomed pot.
Stir well to dissolve the sugar.
Bring the mixture to a boil, stirring constantly.
Boil hard to activate the pectin.
Remove from heat and stir in the pectin and almond extract.
Ensure the pectin is fully dissolved.
Pour the jam into sterilized jars and seal.
Leave a small headspace in each jar.
Process the jars in a boiling water canner for 10 minutes.
Adjust processing time for higher altitudes.
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