Categories: Desserts, Spreads 
      Yield: 4 servings 
  
      1 c  Crushed raspberries 
      1 c  Peeled, finely chopped 
           -peaches 
  3 1/4 c  Sugar 
      2 tb Lemon juice 
      1    Pouch liquid fruit pectin 
  
  Measure prepared fruits into a large bowl.  Add sugar to fruit and mix 
  well. Let tand for 10 minutes. Stir in lemon juice and liquid fruit pectin. 
  Continue to stir for 3 minutes until most of the sugar is dissolved.  Pour 
  into clean jars or plastic containers. cover with tight lids and let stand 
  at room temperature until set (may take 24 hours) Store in freezer, or for 
  3 weeks in refrigerator. Makes 4-1/2 cups. 
   
  Origin: Reader's Digest, Canadian Edition, June 1993. Shared by: Sharon 
  Stevens