| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruit butte, Gifts |
10 |
Servings |
INGREDIENTS
| 5 |
lb |
Apricots |
| 6 |
c |
Sugar; 3 Lbs. |
| 1 |
|
Orange; Juice And Grated Rind Of, No White Part |
INSTRUCTIONS
1. Wash and pit apricots; put through a food chopper or chop finely.
2. In a preserving kettle, combine apricots, sugar, orange juice and rind.
3. Cook uncovered over medium heat about 1 hour until mixture is thick
enough to spread, stirring occasionally.
4. Remove from heat and skim off foam with a metal spoon.
5. Ladle into hot, sterilized jars and seal immediately.
Makes approximately 10 half-pints.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary"
<diane@keyway.net> on Nov 4, 1997
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