Apricot Raspberry Jam

Ingredients

2 lb apricots, peeled, pitted, and mashe 1 pt raspberries: (2 cups), mashed 6 cup sugar 1/4 cup lemon juice 1 tbsp butter or margarine 3 oz liquid fruit pectin, 1 pouch	Advertisements

Preparation
 
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.

 

 
Servings:
7

 

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Apricot Sauce
Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set asid (Upload by user)

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Prepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots a (Upload by user)
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Arugula Nectarine Salad
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Arugula Salad Orange Couscous Citrus Vinaig
Measure water into 1 2 cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments fo (Upload by user)
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Arugula Salad With Orange Couscous Citrus
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