Recipe: Apricot Raspberry Jam

Title: Apricot-Raspberry Jam
Categories: Condiment, Preserve
Yield: 7 servings

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

In a large saucepan, 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.