Apricot-Orange Butter
Source of Recipe
Debbie
Recipe Introduction
A hint of citrus enlivens apricots at their seasonal best. Apricot-Orange Butter is perfect on cheese scones, buttermilk pancakes and as a glaze over slowly baked ham.
List of Ingredients
Apricot-Orange Butter
4 cups coarsely chopped and pitted apricots
1/2 cup chopped, seeded, peeled orange
3/4 cup water
3 1/2 cups sugar
2 tablespoons lemon juiceRecipe
Cook apricots and orange in water until tender.
Press through a sieve or food mill.
Combine apricot and orange pulp, sugar and lemon juice in a large saucepot.
Cook until thick enough to round up on a spoon.
As mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot butter into hot jars, leaving 1/4-inch
headspace.
Wipe jar rim clean.
Place lid on jar with sealing compound next to glass. \
Screw band down evenly and firmly just until a point of resistance is met ? fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: about 3 half-pints.
|
|