Apricot butter

Apricot butter

4/03/2010 categorie

Desserts Preserves Jam/jelly

10 c Sliced apricots
1 c Water
Sugar
1/3 c Orange juice
1 tb 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 2/3 c sugar. Add juice and grated orange rind. Cook
until thick (about 10-15 minutes). Pour into sterilized pint jars to
within 1/2 inch of top. Put on cap, screw band firmly tight and
process in boiling water bath ten minutes.

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