Apricot-Raspberry Jam

Yields:	7 servings
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	Preparation	5 minutes
	Cooking	15 minutes
	Ready In	20 minutes

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Ingredients

2	pounds	apricots	peeled, pitted, and mashed
1	pt	raspberries	(2 cups), mashed
6	cups	sugar
1/4	cup	lemon juice
1	tablespoon	butter	or margarine
3	ounces	liquid pectin	1 pouch

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.

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