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Recipe by: ziari
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See below ingredients and instructions of the recipe
2 lb Apricots; Peeled, Pitted,
-And Mashed
1 pt Raspberries: (2 Cups),
-Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch
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:
Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0
Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram
NOTE:
This is one of the jams that can be prepared and sealed according to
the directions in the cookbooks for storing jams sealed.
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