Thursday, October 8, 2015

Apricot Butter

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Submitted by Elizabeth Leech.

From the Kerr Blue Book I copied from my landlady Clara Thomas, probably from the 50s.

10 cups apricots, sliced
1 cup water
juice and grated rind of 1 orange

Wash, pit and slice apricots. Add water and cook until soft. Press through sieve. Measure and to each cup pulp add 2/3 cup sugar. Add juice and grated rind of orange. Cook to desired consistency (about 10 to 15 minutes). Pour into sterilized jars and seal while hot.

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