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Apricot Butter

10 cups sliced apricots
1 cup water
Sugar -- as needed
1/3 cup orange juice
1 tablespoon granted orange rind
Add water to apricots and cook until soft. Press through sieve (or run them through the blender). Measure, and to each cup of pulp add 2/3 cup sugar. Add juice and grated orange rind. Cook until thick (about 10 to 15 minutes).

Pour into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band firmly tight and process in boiling water bath for ten minutes.

This recipe yields 4 pints.


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