Red raspberry apricot jam

4 servings

Ingredients

Quantity Ingredient
1½ cup Dried apricots; coarse dice
1 cup Water
4 pounds Red raspberries
6 cups Granulated sugar
½ teaspoon Salt (optional)

Directions

Wash four pint or 8 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Simmer the apricots in the water for 15 minutes. Add the raspberries, sugar and salt. Cook rapidly for 15 minutes, or until the jam reaches 220 degrees F on a candy thermometer.

Ladle the hot jam into one hot jar at a time, leaving ¼-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes below 1,000 feet.

Makes about 4 pints

Source: Adapted from Preserving by the Editors of Time-Life books Published in the Oregonian FoodDay by Jan Rroberts-Dominguez Typos by Dorothy Flatman 1995

Submitted By DOROTHY FLATMAN On 07-21-95

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