Apricot-Raspberry Jam
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INGREDIENTS
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (720g) | ||
| Recipe Makes: 7 | ||
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| Calories: 2109 | ||
| Calories from Fat: 36 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4g | 5 % | |
| Saturated Fat 1.1g | 6 % | |
| Monounsaturated Fat 1.5g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 3.5mg | 1 % | |
| Sodium 3mg | 0 % | |
| Potassium 432.2mg | 11 % | |
| Total Carbohydrate 535.5g | 158 % | |
| Dietary Fiber 5.8g | 23 % | |
| Sugars, other 529.7g | ||
| Protein 2.4g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2109
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