50+ Friends Club Cookbook
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Apricot Butter

From the Kitchen of: Pepper

5	lb	Apricots
6	c.	Sugar (3 pounds)
1		whole juice and grated rind of 1 orange -- no white part

• Wash and pit apricots; put through a food chopper or chop finely.
• In a preserving kettle, combine apricots, sugar, orange juice and rind.
• Cook uncovered over medium heat about 1 hour until mixture is thick enough to spread, stirring occasionally.
• Remove from heat and skim off foam with a metal spoon.
• Ladle into hot, sterilized jars and seal immediately.
• Makes approximately 10 half-pints.