Apricot-Raspberry Jam

• 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

1. In a large sauce pot, combine the apricots and raspberries.
2. Stir in the sugar, lemon juice, and butter.
3. Bring to a boil, over high heat, stirring constantly.
4. Add the pectin.
5. Bring to a rolling boil and boil for 1 minute, stirring constantly.
6. Spoon into jars prepared for cooked jam.

raspberries, sugar, lemon juice, butter, pouch

Taken from recipeland.com/recipe/v/apricot-raspberry-jam-3566 (may not work)