Recipe 4 All: Apricot-Raspberry Jam Recipe — Every recipe in the World on this site.

Recipe 4 All: Apricot-Raspberry Jam Recipe

Apricot-Raspberry Jam

Yield: 7 servings
2lb Apricots; Peeled, Pitted,
1pt Raspberries: (2 Cups),
6cups Sugar
¼cups Lemon Juice
1tablespoon Butter Or Margarine
3oz 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.


7 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram


This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed.

Your Apricot-Raspberry Jam is ready. Bon appetit!

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