Apricot Butter
Yield
4 servingsPrep
60 minCook
30 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
apricots
sliced |
|
| 1 | cup |
water
|
|
| 1 | x |
sugar
|
*
|
| ⅓ | cup |
orange juice
|
|
| 1 | tablespoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
apricots
sliced |
|
| 237 | ml |
water
|
|
| 1 | x |
sugar
|
*
|
| 79 | ml |
orange juice
|
|
| 15 | ml |
orange zest
grated |
|
Directions
Add water to apricots and cook until soft. Press through sieve (or cheat and run them through a blender).
Measure and to each cup pulp add ⅔ cup sugar. Add juice and grated orange rind. Cook until thick (about 10 to 15 minutes). Pour into sterilized pint jars to within ½ inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes.
