2 lbs. fully ripe peaches
1 (10 oz.) pkg. frozen red raspberries, thawed
1/4 c. lemon juice (2 lemons)
6 c. sugar
1/2 bottle Certo Fruit Pectin

First prepare fruit: Peel, pit and crush peaches. Measure thawed raspberries; add crushed peaches to make 4 cups. Combine fruit and lemon juice in very large saucepan. Stir sugar into fruit. Place over high heat, bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, at once stir in pectin. Skim off foam with metal spoon. Then stir and skim 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into glasses. Cover at once with 1/8" hot paraffin.