Apricot-Raspberry Jam

• 2 lbs apricots, peeled, pitted and mashed
• 1 pt raspberries; about 2 cups-mashed
• 6 cups sugar
• 1/4 cup lemon juice
• 1 tbsp butter or margarine
• 3 oz. liquid fruit pectin or 1 Pouch

In a large saucepan, 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 clean, sterilized jars.

Makes 7 Eight-Oz. Jars

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