Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories