Makes 6-8 pints or 3 quarts of canned concentrate
In a food processor, blender orbullet puree peaches and raspberries in batches.
Transfer peach raspberry puree to astainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juiceand sugar and stir to combine.
Using a thermometer heat to 190 degreesFahrenheit, stirring occasionally. Because this recipe has sugar it will get totemperature rather quickly so keep your eye on the thermometer. Remove from heat.
Ladle mixture into jars leaving 1/4inch headspace. Wipe rim, add hot lids and tighten rings just finger tight.Process in water bath canner at a boil for 15 minutes.
To reconstitute, mix one part concentrate with one part water, tonic water orginger ale. Adjust concentrate to suit your taste.
**If you do not want toprocess this concentrate in canning jars, freeze the concentrate in 1 to 2 cupportions.