Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.