Canning Recipes

Apricot-Raspberry Jam
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 contact