---------- Recipe via Meal-Master (tm) v8.02
  Categories: Jams, Condiments
       Yield: 7 servings
       2 lb Apricots; Peeled, Pitted,
            -And Mashed
       1 pt Raspberries: (2 Cups),
       6 c  Sugar
     1/4 c  Lemon Juice
       1 tb Butter Or Margarine
       3 oz Liquid Fruit Pectin; 1 Pouch
   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.
   7 Eight Ounce Jars
   Each Tablespoon Contains:
   Calories:  46    Protein: 0 Grams  Fat: 0 Grams Cholesterol: 0 Milligrams
   Carbohydrates:  12 Grams Sodium: 1 Milligram
   This is one of the jams that can be prepared and sealed according to the
   directions in the cookbooks for storing jams sealed.