Apricot-Raspberry Jam Recipe

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Apricot-Raspberry Jam Recipe

 



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Apricot-Raspberry Jam

 

Ingredients

2 lb apricots, peeled, pitted, and mashe
1 pt raspberries: (2 cups), mashed
6 cup sugar
1/4 cup lemon juice
1 tbsp butter or margarine
3 oz liquid fruit pectin, 1 pouch



 

Preparation

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.

 

 

Servings: 7

 

 

 

 


 

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