The BEST Peach Mango salsa

1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced or use garlic powder taste
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro

This is also really good as a topping for grilled chicken

Peach Raspberry Jam

1 ¼ cups finely chopped peaches
2 cups fresh raspberries
2 Tbsp lemon juice
4 cups sugar
¾ cup water
1 package (1-¾ oz) powdered fruit pectin

Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes.

In a small saucepan, bring the water and powdered fruit pectin to a full rolling bowl. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved.

Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.