Raspberry Peach Butter - cooking recipe

Ingredients

2 1/2 lbs peaches, peeled, pitted and chopped
1 lb raspberries, washed
1 3/4 cups white sugar
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon almond extract

Preparation

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