Pit the peaches but don’t bother peeling them. Chop them into bits approximately the size of the raspberries. Put both the peaches and the raspberries in a non-reactive pot (I use this 4-qt one) with the lemon juice and sugar.
Recipes get passed around, and change as they go. This jam is a case in point: it is my own version of a splendid recipe from Marisa McClellan’s second book, Preserving by the Pint, which is itself inspired by a British book,
This chutney version originates with a recipe in Marisa McClellan’s wonderful blog Food in Jars. I wanted to avoid the hour-and-a-half of stirring while the mixture reduced, so I decided to try out a slightly different version in my crock-pot with a larger batch.
Tomato paste is, in principle, an easy thing: squish the tomatoes, separate the skins and the seeds, and reduce the resulting pulp until it’s very thick. I have already posted a Roasted Tomato Paste recipe – here’s a version using a slow cooker or two.
Rinse the fruit well. Pit and quarter the apricots but don’t bother peeling them. Pit the cherries and cut them in half. Put both in a non-reactive pot (I use this 4-qt one) with the lemon juice and sugar.