Apricot-Raspberry Jam
2 pounds apricots -- peeled, pitted, and mashed
1 pint raspberries - (2 cups) -- mashed
6 cups sugar
1/4 cup lemon juice
1 tablespoon butter or margarine
3 ounces liquid fruit pectin - (1 pouch)
1 pint raspberries - (2 cups) -- mashed
6 cups sugar
1/4 cup lemon juice
1 tablespoon butter or margarine
3 ounces liquid fruit pectin - (1 pouch)
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. This recipe yields 7 half-pint jars.
Content Management Powered by UTF-8 CuteNews