Apricot-raspberry jam
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Apricots; Peeled, Pitted, And Mashed |
| 1 | pint | Raspberries: (2 Cups), Mashed |
| 6 | cups | Sugar |
| ¼ | cup | Lemon Juice |
| 1 | tablespoon | Butter Or Margarine |
| 3 | ounces | Liquid Fruit Pectin; 1 Pouch |
Directions
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.