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| Apricot-Raspberry Jam Recipe |
Category: Condiments / Jams
Rating:
N/A
Servings: 7
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Ingredients
2 lb apricots; peeled, pitted, and mashe
1 pint raspberries: (2 cups), mashed
6 cup sugar
1/4 cup lemon juice
1 tablespoon butter or margarine
3 oz liquid fruit pectin; 1 pouch
Cooking Directions:
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.
condiments,jams
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