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.
