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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 8 cups 

Ingredients:
2 cups crushed, peeled peaches
2 cups red raspberries, crushed
1/4 cup lemon juice
7 cups sugar
2 pouches (3oz each) liquid fruit pectin
1/8 tsp almond extract


Instructions:

In a large kettle, combine peaches, raspberries and lemon juice. Stir in sugar, mix well. Bring to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat. Stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat; cool for 5 minutes. Skim off foam. Add extract. Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.


 

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