| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Jams, Condiments |
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 |
tb |
Butter Or Margarine |
| 3 |
oz |
Liquid Fruit Pectin; 1 Pouch |
|
7 |
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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