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Apricot Butter

10 c sliced apricots
1 c water
1/3 c orange juice
sugar
grated orange rind (to taste)

In a large pot, combine the apricots and water. cook until soft.
Add the orange juice and rind. Remove from heat and either press
through seive or puree in the food processor. Measure puree and
return to pot. For each cup of puree, add 2/3 c. sugar. Bring to
a boil, and boil until thick - about 10 - 15 minutes. Ladle hot
into jars and cap. Process in boiling water 10 minutes for pints.

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12 of 13 people found the following review helpful:
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Apricot Butter, June 7, 2004 - 12:38 AM
Reviewer: Anonymous from San Diego, CA USA
A good recipe, right amount of sugar. I eliminated the rind in my second batch and also found that the cooking time was closer to 30-45 minutes to achieve the proper thickness and flavor of the butter.

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