Apricot-Raspberry Jam

Title:
Apricot-Raspberry Jam

Yield:
7 Servings

Categories:
Jams,
Condiments




Ingredients:





     2 lb Apricots; Peeled, Pitted,


          -And Mashed


     1 pt Raspberries: (2 Cups),


          -Mashed


     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.


 


 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.