Try this Apricot-Raspberry Jam recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (720g)|
|Recipe Makes: 7|
|Calories from Fat: 36 (2%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 2109
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