Peach Raspberry Jam

5 c. sugar
4 c. peaches, peeled, sliced, mashed
1 1/3 c. raspberries, mashed
1 (3 oz) pkg raspberry jell-o


Mash peaches in a large cooker, add sugar, raspberries, stirring constantly. Boil 25 minutes, until mix is medium thick. Remove from heat and add jell-o. Stir until disovled.
Water bath 15-20 minutes.

Peach Pie filling

Ingredients
For 1 Quart Filling
•3 1/2 cup(s) sliced fresh peaches
•1 cup(s) granulated sugar
•1/4 cup(s) clear jel(tm); plus…
•1 tablespoon(s) clear jel(tm)
•3/4 cup(s) cold water
•1/8 teaspoon(s) cinnamon (optional)
•1/8 teaspoon(s) almond extract (opt.)
•1/4 cup(s) bottled lemon juice


For 7 Quarts Filling
•6 quart sliced fresh peaches
•7 cup(s) granulated sugar
•2 cup(s) clear jel(tm); plus…
•3 tablespoon(s) clear jel(tm)
•5 1/4 cup(s) cold water
•2 teaspoon(s) cinnamon
*1 tsp nutmeg
*1/2 tsp cloves

•1 teaspoon(s) almond extract (opt.)
•1 3/4 cup(s) bottled lemon juice

***If you don't have clear jel...we used 1 cup cornstarch.

Directions
•Quality: select ripe, but firm fresh peaches.
•Red haven, redskin, sun high, and other varieties of similar quality are suitable.
•Procedure: peel peaches.
•To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds.
•Slip off skins and prepare slices 1/2-inch thick.
•Combine water, sugar, clear jeltm, and, if desired, cinnamon and/or almond extract in a large kettle.
•Stir and cook over medium high heat until mixture thickens and begins to bubble.
•Add lemon juice and boil sauce 1 minute more, stirring constantly.
•Fold in drained peach slices and continue to heat mixture for 3 minutes.
•Fill jars without delay, leaving 1 inch head-space.
•Adjust lids and process immediately in a water bath canner for 20 minutes.

Canned Apple Pie Filling

Many have asked for my apple pie filling recipe so I decided to just post it.


Ingredients
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples
Directions
1.in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2.Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3.Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4.Fill jars with hot syrup, and gently remove air bubbles with a knife.
5.Put lids on and process in a water bath canner for 20 minutes.

Frozen Fruit Cocktail

Mix together:

1/2 cup lemon juice and 1  3/4 cups sugar

Add:

12 medium peaches, sliced

1  2/3 cups crushed pineapple (or 20 oz can)

1  1/2 cups frozen orange juice (diluted)

Freeze in gallon or quart zip lock bags.  When ready to use, partially thaw.  Add sliced bananas and grapes or raspberries or strawberries.  Add 7-up. 

Hint: Store in 2 to 3 cup portions in zip-lock bags for ease in thawing and serving.  

Make this at the same time you are bottling your peaches!  Yummy!