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. © 2008 canning-recipes.com contact