Raspberry Peach Butter

1. 1

   Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.

2. 2

   Pour into a medium stainless steal or enamel pot with the remaining ingredients.

3. 3

   Bring to a boil over medium heat, stirring frequently.

4. 4

   As the mixture thickens be prepared to stir constantly to prevent scorching.

5. 5

   After about 1 1/2 hours test butter on a frozen plate.

6. 6

   If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.

7. 7

   Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

No additional tips available.