1 (30 oz.) can sliced peaches
3 c. fresh cranberries
1/4 c. lemon juice
5 c. sugar
1 3/4 oz. pkg. powdered fruit pectin
Drain peaches, reserving syrup. Chop peaches. In saucepan, combine peaches, cranberries and lemon juice. Simmer until cranberries are tender, about 8 minutes. Remove from heat and stir in sugar. Add water to reserved syrup to make 1 1/2 cups; combine with pectin in another saucepan. Boil hard for 1 minute, stirring constantly. Add pectin to fruit and sir 3 minutes; do not cook. Ladle into hot sterilized jars. Makes 3 pints.