Apricot butter

Yield: 4 servings

Measure Ingredient
10 cups Sliced apricots
1 cup Water
Sugar
⅓ cup Orange juice
1 tablespoon Granted orange rind

Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run 'em through the blender). Measure and to each cup pulp add ⅔ c sugar. Add juice and grated orange rind.

Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within ½ inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes.

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