Raspberry Peach Butter

Directions

1. 1
   Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
2. 2
   Pour into a medium stainless steal or enamel pot with the remaining ingredients.
3. 3
   Bring to a boil over medium heat, stirring frequently.
4. 4
   As the mixture thickens be prepared to stir constantly to prevent scorching.
5. 5
   After about 1 1/2 hours test butter on a frozen plate.
6. 6
   If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
7. 7
   Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.