Apricot spice butter

Yield: 4 Servings

Measure Ingredient
4 pounds Apricots
2 teaspoons Cinnamon
1 teaspoon Cloves
Juice and grated peel of 1 lemon

Wash, peel and pit apricots; cut into small pieces. Cook in their own juices over a very low heat until fruit is soft. Measure apricot pulp; add ½ cup sugar for each cup of apricot pulp. Add remaining ingredients and cook until thick. Ladle into sterilized jars and seal.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998

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