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Associate.com - Share Your Recipe!

Recipe Name: Apricot-raspberry Jam Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 7

Ingredients:
2 Pound(s) Apricots, Peeled Pitted
and mashed
1 Pint(s) Raspberries:, 2 Cups
mashed
6 Cup(s) Sugar
1/4 Cup(s) Lemon Juice
1 Tablespoon(s) Butter or margarine
3 Ounce(s) Liquid Fruit Pectin, 1 Pouch
Eight Ounce Jars
Directions:
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 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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 992
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: <1mg
Sodium: 27.5mg
Potassium: 1518.8mg
Carbohydrates: 253.2g
Fiber: 9.5g
Sugar: 240.6g
Protein: 4.4g


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