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Apricot-Raspberry Jam


Course : Jams
Serves: 7
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Ingredients:


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
 

Preparation / Directions:


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: NOTE: This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed.

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