Apricot Raspberry Jam
|Fresh apricots||2 Pound, pitted|
|Fresh raspberries||1⁄2 Pint|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Lemon juice||2 Tablespoon|
|Sugar||7 Cup (112 tbs)|
Place steel blade in work bowl; add half of the apricots.
Process with on/off turns till chopped; transfer to 5-quart Dutch oven.
Repeat with remaining apricots, plus raspberries (should have about 4 1/2 cups total chopped fruit).
Stir in pectin and lemon juice.
Bring to hard boil, stirring constantly.
Stir in sugar.
Bring to hard boil; stir constantly.
Boil vigorously, uncovered, 1 minute.
Remove from heat; skim off foam.
Stir and skim for 5 minutes.
Fill jars and process.