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| Apricot Butter
10 cups of sliced apricots
1 cup of water
Sugar, as needed
1/3 cup of orange juice
1 tablespoon of granted orange rind
Add water to apricots and cook until soft. Press through sieve (or run them through the blender). Measure, and to each cup of pulp add 2/3 cup sugar. Add juice and grated orange rind. Cook until thick (about 10 to 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 for ten minutes. This recipe yields 4 pints.
Source:
"Morten's Recipe Collection at http://sunsite.auc.dk/recipes"
S(Formatted for MC5):
"11-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
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Dips & Sauces Cookbooks
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