Apricot-raspberry jam

Yield: 7 servings

Measure 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

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.

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