Apricot-raspberry jam
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Apricot-raspberry jam
Last updated 6/12/2012 1:04:56 AM. Recipe ID 29660. Report a problem with this recipe.
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      Title: Apricot-raspberry jam
 Categories: Jams, Condiments
      Yield: 7 Servings
      2 lb Apricots; Peeled, Pitted,
           -And Mashed
      1 pt Raspberries: (2 Cups),
      6 c  Sugar
    1/4 c  Lemon Juice
      1 tb Butter Or Margarine
      3 oz 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.

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Recipe ID 29660 (Apr 03, 2005)

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