** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large sauce pot, combine the apricots and raspberries.
2. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly.
3. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Raspberry, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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