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Apricot Honey Butter




Source of Recipe


Internet


List of Ingredients




3 pounds fresh apricots (6 cups) or you may substitute 4 6oz packages of dried apricots – soaked over-night to make the 6 cups of fruit
½ cup water
1 ½ cups sugar (adjust for sweetness of your fruit)
¾ cups honey (we sell a delicious Alpine honey)
3 tablespoons frozen orange juice concentrate, thawed



Recipe



Pit and slice apricots; measure 6-cups fruit. In saucepan, cook apricots, covered in the water, til soft, 5 to 10 minutes. Press through food mill; measure 3 cups puree (I would leave some whole fruit chunks to stir back into the puree). In a 4-6 quart kettle or Dutch oven, combine puree, sugar, and honey. Bring to a full rolling boil. Reduce heat and simmer gently, stirring constantly, 12 to 15 minutes. Stir in orange juice concentrate. Pour mixture into hot, clean half-pint canning jars, leaving ½ inch head-space. Adjust lids. Process in boiling water bath 10 minutes (start counting canning time when the water returns to boiling). Makes 4 half-pints