Jam recipes |
Apricot-Raspberry Jam |
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| 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) |
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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. |
