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Apricot-Orange Butter

4 Cups coarsely-chopped apricots
1/2 Cup chopped orange
3/4 Cup water
2 Tablespoons lemon juice
3 1/2 Cups sugar


Prepare home canning jars and lids according to manufacturer's instructions. Cook apricots and orange in water until tender. Press through a sieve or food mill.

Combine apricot and orange pulp, lemon juice and sugar in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.

Ladle hot butter into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

This recipe yields about 3 half-pints.


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