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Apricot-Raspberry Jam

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Submitted by FlyingGran

Apricot-Raspberry Jam recipe

YIELD

7 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

2 907.2
POUNDS G APRICOTS
peeled, pitted, and mashed
1 1
PT PT RASPBERRIES
(2 cups), mashed *
6 1.4
CUPS L SUGAR
¼ 59
CUP ML LEMON JUICE
1 15
TABLESPOON ML BUTTER
or margarine
3 86.7
OUNCES ML/G LIQUID PECTIN
1 pouch *

Directions

In a large sauce pot, 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 742 3% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 13mg 1%
Total Carbohydrate 62g 62%
Dietary Fiber 3g 11%
Sugars g
Protein 4g
Vitamin A 51% Vitamin C 28%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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