2 lb Apricots; Peeled, Pitted,
1 pt Raspberries: (2 Cups),
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch
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.
7 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams
Carbohydrates: 12 Grams Sodium: 1 Milligram
This is one of the jams that can be prepared and sealed according to the
directions in the cookbooks for storing jams sealed.