Make and share this Raspberry Peach Butter recipe from Food.com.
Provided by Diana Adcock
Categories Raspberries
Time 1h40m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
- Pour into a medium stainless steal or enamel pot with the remaining ingredients.
- Bring to a boil over medium heat, stirring frequently.
- As the mixture thickens be prepared to stir constantly to prevent scorching.
- After about 1 1/2 hours test butter on a frozen plate.
- If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
- Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 340.9, Fat 1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 85.8, Fiber 7.8, Sugar 77.7, Protein 2.6
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