Apricot-Raspberry Jam Recipes

2 lb apricots; peeled, pitted, and mashe
1 pint raspberries: (2 cups), mashed
6 cup sugar
1/4 cup lemon juice
1 tablespoon butter or margarine
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 

Blackberry Jam

3 cup blackberries
2 cup water
1 pkg powdered fruit pectin
5 cup sugar

Crush fruit thoroughly.  Add water and fruit pectin.  Stir until pectin is
dissolved.  Heat to boiling.  Boil 5-10 minutes.  Add sugar. Stir until
dissolved.  Boil 3-5 minutes, stirring frequently, or until thick. The
Household Searchlight. 

Blackberry Preserves

1 lb blackberries
1 lb sugar
2 tablespoon lemon juice

COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot,
place over medium heat and cook until the mixture bubbles and thickens.
Strain through a large strainer to remove the seeds. Follow manufacturer's
directions for canning, or place in jars and store in the refrigerator.

Blueberry Or Huckleberry Jam

4 1/2 cup berries
1  bottle fruit pectin
7 cup sugar
1  lemon

Wash fruit thoroughly.  Crush.  Add lemon juice.  Add grated rind of 1/2
lemon.  Add sugar.  Mix thoroughly.  Heat rapidly to full rolling boil.
Stir constantly before and while boiling.  Boil hard 2 minutes. Remove
from fire and stir in fruit pectin. Skim.