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| Apricot-Raspberry Jam
2 pounds of apricots, peeled, pitted, and mashed
1 pint of raspberries, (2 cups), mashed
6 cups of sugar
1/4 cup of lemon juice
1 tablespoon of butter or margarine
3 ounces of liquid fruit pectin - (1 pouch)
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. |
Dips & Sauces Cookbooks
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