Side Pannel
Apricot-Raspberry Jam
Apricot-Raspberry Jam
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Jams & Preserves
Ingredients List
- 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
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.
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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