Peach Melba Jam and Boiling Water Bath Canning
I have two questions --
1) Does anyone have a recipe for Peach Melba Jam (peaches and raspberries) that does not use added pectin? I know I'll have to cook the fruits and sugar a while and test for the jelling point, but I'd like to avoid the pectin and the added sugar it requires.
2) The rack in my (huge) boiling water bath canner does well with keeping quart jars off the floor of the pan and separated from each other, but smaller ones always touch the bottom of the pan and seem to move toward each other. Do you put a cake rack on the bottom of the water bath pan? How do you keep the 1/2 and 3/4 pint jars apart?
I appreciate any wisdom you may pass along.