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Apricot Raspberry Jam Recipe
|Fresh apricots||2 Pound, pitted|
|Fresh raspberries||1⁄2 Pint|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Lemon juice||2 Tablespoon|
|Sugar||7 Cup (112 tbs)|
Serving size: Complete recipe
Calories 6146 Calories from Fat 44
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 111 mg4.6%
Total Carbohydrates 1578 g525.9%
Dietary Fiber 38.1 g152.5%
Sugars 1493.9 g
Protein 16 g31.7%
Vitamin A 351.2% Vitamin C 279%
Calcium 19.8% Iron 37.2%
*Based on a 2000 Calorie diet
Process with on/off turns till chopped; transfer to 5-quart Dutch oven.
Repeat with remaining apricots, plus raspberries (should have about 4 1/2 cups total chopped fruit).
Stir in pectin and lemon juice.
Bring to hard boil, stirring constantly.
Stir in sugar.
Bring to hard boil; stir constantly.
Boil vigorously, uncovered, 1 minute.
Remove from heat; skim off foam.
Stir and skim for 5 minutes.
Fill jars and process.