Apricot-raspberry Jam



	Apricot-raspberry Jam jams, condiments 2 lb apricots; peeled, pitted, and mashe 1 pint raspberries: (2 cups), mashed 6 cup sugar 1/4 cup lemon juice 1 tablespoon 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.