Preparation:
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.
YIELD: 7 Eight Ounce Jars Each Tablespoon Contains:
NOTE:
This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed. |
