Apricot-Raspberry Jam

Recipe Cuisine: Condiment
Recipe Category: Condiment
Recipe Serves: 7

Recipes Ingredients:

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

Recipe Instructions:

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.