Recipe - Apricot-Raspberry Jam

2 pound Apricots; Peeled, Pitted,
And Mashed
1 pt Raspberries: (2 Cups),
Mashed
6 cup Sugar
One fourth cup Lemon Juice
1 tablespoon Butter Or Margarine
3 ounce 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.