Apricot-Raspberry Jam

Recipe Ingredients

2 lbs	908g / 32oz	Apricots; peeled - pitted, and mashed
1 packet		Raspberries: mashed
6 cups	1188g / 41oz	Sugar
1/4 cup	59ml	Lemon juice
1 tablespoon	15ml	Butter or margarine
3 oz	85g	Liquid fruit pectin - 1 pouch

Recipe Instructions

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.

Source:
Emeril Lagasse

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