Peach and Raspberry Jam

For the peach-raspberry jam, dip the peaches briefly in boiling water and peel off the skin.

Remove the pits and cut into small pieces, sort out the raspberries and add to the peach pieces.

Add sugar, bring to a boil and cook for 6 minutes until bubbly. Add lemon juice, bring to a boil and immediately pour into clean jars and seal.

Preparation Tip:

Peach and raspberry jam is not only suitable for breakfast on pastries and bread, but is also delicious on summer pies or in pastries.

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