Peaches are now at their best and the raspberries are ripening up in the mountains. A perfect pair to set aside for the winter! Recipe drawn from an issue of Sale e Pepe.

• 2 1/4 pounds (1 k) peaches (ideally, white)
• 3/4 pound (300 g) raspberries
• 1 4/5 cup (800 g) sugar
• The juice of a lemon

Blanch the peaches for a second or two in boiling water, then chill them in cool water, peel them, quarter them, and discard the pits. Rinse the raspberries, discarding any that are blemished, and gently pat them dry.

Interlayer the fruit and sugar in a bowl and let it all sit for 12 hours.

Transfer everything to a heavy-bottomed pot, and bring it to a boil over a moderate flame, stirring it occasionally. Skim the froth off the surface and cook with a slotted spoon over a lively flame, skimming and stirring, for about 15 minutes, or until it begins to thicken. A drop placed on a cool slanted plate will flow some, but not much, when it's ready.

The yield will be about 1 1/2 pints (1.5 l); transfer the jam to jars, cover them, and boil them for 20 minutes to sterilize them.

Enjoy!

A printer-friendly version of this recipe.

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