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    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 juice

    Recipe




    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.

 

 

 


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