Apricot Butterdesserts, preserve 10 cup sliced apricots 1 cup water 1 sugar 1/3 cup orange juice 1 tablespoon granted orange rind Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run 'em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick (about 10-15 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 ten minutes. |
