Raspberry Peach (peach melba) Pie Filling

Michelle Delp is the first of our "Peoples Preserves" share. I am excited to be able to share your creations and long loved favorties with our canning community.

 

 Raspberry Peach Pie Filling

 

16 c. sliced peeled peaches

 6 c. raspberries

 1 c. clear jel,

 4 c. sugar or splenda or mix of equal parts, 

10 c. water,

 1/2 c. lemon juice, 

1 t. salt 

 

In blender or food processor, combine the clear jel & sugar. Add 4 cups of water, lemon juice & salt. Blend until all is combined. Add to large kettle. Put remaining water in the blender & blend to get out all of the remaining clear jel (sometimes it sticks to the sides a little bit, so this cleans it out). Add to kettle & stir well to combine. Put on medium heat & cook, stirring constantly until thickened & "clear" looking instead of cloudy. Remove from heat, add fruits & stir well. Fill quart jars to within 1 inch of top & seal with lids. Place in water bath for 20 minutes. Makes about 7 quarts.