Step 1

Sterilze jars and lids in boiling water or dishwasher on hottest "sterlize" setting.

Step 2

In the meantime, to the peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries.

Step 3

Add the remaining 2 tablespoons lemon juice to the raspberries.

Step 4

Combine peaches and raspberries with sugar in a heavy saucepan. Mix well and bring to a boil. Boil hard for 1 minute.

Step 5

Remove from heat and add pectin. Stir and skim; add a few drops of almond extract.

Step 6

Pour into hot jars leaving 1/4-inch headspace.

Step 7

Process in boiling bath for 10 minutes. Yield: 4 half-pint jars jam.