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---------- Recipe via Meal-Master (tm) v8.02
Title: APRICOT-RASPBERRY JAM
Categories: Jams, Condiments
Yield: 7 servings
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
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:
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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