Apricot-Raspberry Jam

1. 1

   In a large sauce pot, combine the apricots and raspberries.

2. 2

   Stir in the sugar, lemon juice, and butter.

3. 3

   Bring to a boil, over high heat, stirring constantly.

4. 4

   Add the pectin.

5. 5

   Bring to a rolling boil and boil for 1 minute, stirring constantly.

6. 6

   Spoon into jars prepared for cooked jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.