Canning Recipes




Apricot-Raspberry Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 pounds apricots -- peeled, pitted,
and mashed
1 pint raspberries - (2 cups) -- mashed
6 cups sugar
1/4 cup lemon juice
1 tablespoon butter or margarine
3 ounces liquid fruit pectin - (1 pouch)

In a large saucepan, 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.

This recipe yields 7 half-pint jars.




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