Makes a wonderful after dinner dessert. During the summer it brings the flavor of the garden right into the house. In the winter, the flavors evoke the glory of the spring to come. For a wonderful breakfast treat, use a pint bottle and ready-to-bake biscuits to make Raspberry Peach Coffee Cake. Recipe adapted from Michael Lomonaco's Jammin' Ripe Summer Peaches and Berries - Food Network.

• 14 cups ripe, peeled, pitted cling peaches (Approximately 9 large peaches)
• 1/2 cup white raisins

• 6 cups wild Alaska raspberries
• 4 cups sugar
• 1/4 cup lemon juice

1. Wash and inspect peaches. Dip into boiling water to loosen skin, peel and discard skin. Remove pits and any bruised areas. Cube and set aside.
2. Wash and inspect berries, drain in colander.
3. Place peaches in enamel or non-reactive pot, add sugar and heat over medium heat, stirring often, and cook for 10 to 12 minutes.
4. Add raisins and raspberies, stirring often, and cook an additional ten to fifteen minutes or until peaches are soft. Add lemon juice during the last few minutes of cooking.
5. Can be served immediately, or:
6. Immediately ladle into sterile jars (makes approximately 6 pints), cover with sterile lids and hot water bath for 15 minutes using prescribed procedure.