1. In a large pot, combine the raspberries, peaches, sugar, and lemon juice. Stir well to mix.
2. Place the pot over medium heat and bring the mixture to a boil, stirring frequently. Continue boiling for about 5 minutes, mashing the fruit with a potato masher to your desired consistency.
3. Add the liquid pectin to the fruit mixture and stir well. Return to a rolling boil and cook for 1-2 minutes, stirring constantly.
4. Remove the pot from heat and skim off any foam that may have formed on the surface.
5. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean, place the lids on, and screw the bands on tightly.
6. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed.
7. Remove the jars from the water bath and let them cool completely on a kitchen towel.
8. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed.
Store your raspberry peach jam in a cool, dark place, and enjoy it on toast, biscuits, or as a sweet topping for desserts!
