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Apricot Butter

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Submitted by Norm

YIELD

4 servings

PREP

60 min

COOK

30 min

READY

90 min

Ingredients

10 2.4
CUPS L APRICOTS
sliced
1 237
CUP ML WATER
1 1
X X SUGAR *
79
CUP ML ORANGE JUICE
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 494g (17.4 oz)
Amount per Serving
Calories 208 7% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 34%
Sugars g
Protein 12g
Vitamin A 159% Vitamin C 84%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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