Ingredients
2 lb. fresh apricots, peeled and pitted
2 cups red raspberries , or 1 pint
6 cup granulated sugar
¼ cup lemon juice
1 tbsp. unsalted butter , or margarine
1 tsp. lemon peel, grated
3 oz. liquid pectin , or 1 pouch
Preparation
In a large stockpot combine apricots and raspberries.
Mash with a potato masher.
Stir in sugar, lemon juice, lemon peel, and butter.
Bring to a boil, over high heat, stirring constantly.
Cook for 15 minutes until mixture starts to thicken, stirring constantly.
Add pectin.
Bring to a rolling boil and boil for 1 minute, stirring constantly.
Ladle into sterilized jars leaving 1/4" head space.
Remove air bubbles with a plastic stirrer.
Wipe rims.
Cap and seal.
Process in a water bath canner for 15 minutes.
