Apricot-raspberry Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Condiments, Jams | 7 | Servings | |
INGREDIENTS
| 2 | lb | Apricots, Peeled Pitted |
| And Mashed | ||
| 1 | pt | Raspberries:, 2 Cups |
| Mashed | ||
| 6 | c | Sugar |
| 1/4 | c | Lemon Juice |
| 1 | T | Butter Or Margarine |
| 3 | oz | Liquid Fruit Pectin, 1 Pouch |
| Eight Ounce Jars |
INSTRUCTIONS
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 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 992
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: <1mg
Sodium: 27.5mg
Potassium: 1518.8mg
Carbohydrates: 253.2g
Fiber: 9.5g
Sugar: 240.6g
Protein: 4.4g