Apricot Raspberry Jam

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 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.

YIELD:

7 Eight Ounce Jars

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