Apricot-Raspberry Jam
Apricot-Raspberry Jam recipe
Yield
7 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
apricots
peeled, pitted, and mashed |
|
| 1 | pt |
raspberries
(2 cups), mashed |
*
|
| 6 | cups |
sugar
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 3 | ounces |
liquid pectin
1 pouch |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
apricots
peeled, pitted, and mashed |
|
| 1 | pt |
raspberries
(2 cups), mashed |
*
|
| 1.4 | l |
sugar
|
|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
butter
or margarine |
|
| 86.7 | 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.
