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 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: 7 Eight Ounce Jars

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.