in category Jam, Jelly & Preserves Recipes
A hint of citrus enlivens apricots at their seasonal best. Apricot-Orange Butter is perfect on cheese scones, buttermilk pancakes and as a glaze over slowly baked ham.
Ingredients
4 cups coarsely chopped and pitted apricots
1/2 cup chopped, seeded, peeled orange
3/4 cup water
3-1/2 cups sugar
2 tablespoons lemon juice
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.
Cook apricots and orange in water until tender. Press through a sieve or food mill. Combine apricot and orange pulp, sugar and lemon juice in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: about 3 half-pints.
For altitude adjustment increase processing as indicated below:
1,001 – 3,000 ft………...5 minutes
3,001 – 6,000 ft……….10 minutes
6,001 – 8,000 ft……….15 minutes
8,001 – 10,000 ft……...20 minutes
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