if using fresh peaches wash,peel and pit. Place half of the fresh or frozen peaches in food processor or blender. cover and process until finely chopped. Repeat with other half of peaches. Transfer peaches to a 6 quart dutch oven or kettle. Should have about 5 cups of purree. Add surgar, nectar, vinegar, lemon juice,garlic and chili pepper,salt to dutch oven Bring to a boil and reduce heat to a simmer, until desired consitancy. Stir occassionally. Remove from heat and add raspberries.
Sterilize canning jars and lids. Add product to hot jars,leaving a 1/4 inch head space. wipe jars and adjust lids. Process in pressure cooker for 10 minutes at 5 pounds of pressure Or put in boiling water canner for 15 minutes from the time the water starts to boil.