Apricot-raspberry Jam Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Apricots, Peeled, Pitted, And Mashed
1 pint: Raspberries:, (2 Cups), Mashed
6 cup: Sugar,
1/4 cup: Lemon Juice,
1 tbsp: Butter Or Margarine,
3 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp