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Recipe: Apricot Butter

Preserving - Jams, Jellies
This butter could be used with ice cream, or on toast. I'll keep scouting out some more for you!

APRICOT BUTTER

10 cups sliced apricots
1 cup water
sugar
1/3 cup orange juice
1 tbsp 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 pulp add 2/3 cup 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.


MsgID: 0073108
Shared by: Barbara, Ms
In reply to: ISO: Apricot and peach desserts using canned ...
Board: Cooking Club at Recipelink.com
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