Apricot-Raspberry Jam by Catherine Abbot

This makes a great tart filling, especially if you add your favorite chopped nuts to it.

INGREDIENTS | MAKES 7½ PINTS

2 pounds fresh apricots, peeled and pitted

1 pint red raspberries

6 cups granulated sugar

1 teaspoon grated lemon peel

3 tablespoons lemon juice

1 tablespoon unsalted butter

1 (3-ounce) pouch liquid pectin

Combine apricots and raspberries in a large stockpot. Crush with a potato masher.
Stir in sugar, lemon juice, lemon peel, and butter. Bring to a boil over high heat, stirring constantly.
Cook for 15 minutes until mixture starts to thicken, stirring constantly. Add pectin.
Bring to a rolling boil and boil for 1 minute, stirring constantly.
Ladle into sterilized jars, leaving ¼ inch of headspace. Remove air bubbles with a plastic stirrer. Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes.