Apricot-Raspberry Jam

7 Servings

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Apricot-Raspberry Jam Ingredients

2 lb Apricots; Peeled, Pitted,	1/4 c Lemon Juice
1 pt Raspberries: (2 Cups),	1 tb Butter Or Margarine
6 c Sugar	3 oz Liquid Fruit Pectin; 1 Pouch

Instructions for Apricot-Raspberry Jam

In a large saucepot, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam. YIELD: 7 Eight Ounce Jars Each Tablespoon Contains: Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram NOTE: This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed.

Main Ingredient: ApricotCuisine: Uncategorized