Categories: Condiment, Preserve 
      Yield: 7 servings 
  
      2 lb Apricots; Peeled, Pitted,           6 c  Sugar 
           -And Mashed                       1/4 c  Lemon Juice 
      1 pt Raspberries: (2 Cups),              1 tb Butter Or Margarine 
           -Mashed                             3 oz Liquid Fruit Pectin; 1 Pouch 
  
  In a large saucepan, 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.