1 cup crushed raspberries
1 cup peeled, finely chopped peaches
3 1/4 cups sugar
2 tablespoons lemon juice
1 pouch liquid fruit pectin

Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in lemon juice and liquid fruit pectin.

Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take 24 hours). Store in freezer or for 3 weeks in refrigerator.

Makes 4-1/2 cups.