Apricot Butter
Source of Recipe
Brenda Tremain
List of Ingredients
2 cups firmly packed dried apricots
4 cups water
2 cups sugarRecipe
Combine apricots and water in a dutch oven.
Let stand 8 hours.
Cook apricots uncovered 8 to 10 minutes or until very tender.
Press apricots through a coarse sieve discarding pulp.
Bring to a boil in dutch boil.
Add sugar and simmer 40 to 45 minutes.
Stir frequently.
Quickly spoon into hot sterilized jars, leaving 1/4 inch headspace.
Cover at once with metal lids and screw bands tight.
Process in boiling water bath 10 minutes.
Yields: 4 half pints
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