Apricot-Raspberry Jam Recipe

Step 1

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.

Makes: 7 Eight Ounce Jars

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.

Things You'll Need

  • 2lb Apricots; Peeled, Pitted,
  • -And Mashed
  • 1pt Raspberries: (2 Cups),
  • -Mashed
  • 6c Sugar
  • 1/4c Lemon Juice
  • 1tb Butter Or Margarine
  • 3oz Liquid Fruit Pectin; 1 Pouch

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