A recipe for Apricot-Raspberry Jam. Follow the simple recipe instructions for Apricot-Raspberry Jam shared by other home cooking experts.
Ingredients
2 lb. Apricots; Peeled, Pitted, and Mashed1 pt Raspberries: (2 Cups), mashed
6 c. Sugar
1/4 c. Lemon Juice
1 Tbs. Butter Or Margarine
3 oz. Liquid Fruit Pectin; 1 Pouch
Directions
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 JarsEach 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.
