Ingredients
Raspberries (puree), 1 cup
Apricots (puree), 3 cups
Lemon juice, 2 teaspoons
Water, 2 tablespoons
Brown sugar, 3 cups
Preparation
Mix the raspberry and apricot purees together in a casserole. Add in the lemon juice with a little bit of water. Cook on low heat for around 15 minutes. Then add in the sugar and continue cooking until the desired consistency is acquired. Bottle while it is hot. Cool and keep in the refrigerator.
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