Red Raspberry Apricot Jam Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dried apricots, coarse dice
1 cup: Water,
4 lbs: Red raspberries,
6 cup: Granulated sugar,
1/2 tsp: Salt, optional
Directions:
Wash four pint or 8 half pint jars. Keep hot until needed. Prepare
lids as manufacturer directs.
Simmer the apricots in the water for 15 minutes. Add the raspberries,
sugar and salt. Cook rapidly for 15 minutes, or until the jam reaches
220 degrees F on a candy thermometer.
Ladle the hot jam into one hot jar at a time, leaving 1/4-inch head
space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and
close remaining jars. Process in a boiling water bath for 10 minutes
below 1,000 feet.
Makes about 4 pints
Source: Adapted from Preserving by the Editors of Time-Life books
Published in the Oregonian FoodDay by Jan Rroberts-Dominguez Typos by
Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 07-21-95
Source from luhu.jp
lids as manufacturer directs.
Simmer the apricots in the water for 15 minutes. Add the raspberries,
sugar and salt. Cook rapidly for 15 minutes, or until the jam reaches
220 degrees F on a candy thermometer.
Ladle the hot jam into one hot jar at a time, leaving 1/4-inch head
space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and
close remaining jars. Process in a boiling water bath for 10 minutes
below 1,000 feet.
Makes about 4 pints
Source: Adapted from Preserving by the Editors of Time-Life books
Published in the Oregonian FoodDay by Jan Rroberts-Dominguez Typos by
Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 07-21-95
Source from luhu.jp