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Apricot-Raspberry Jam

2 pounds apricots -- peeled, pitted, and mashed
1 pint raspberries - (2 cups) -- mashed
6 cups sugar
1/4 cup lemon juice
1 tablespoon butter or margarine
3 ounces liquid fruit pectin - (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 jars prepared for cooked jam.

This recipe yields 7 half-pint jars.


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