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apple-butter-3 recipe

Date:    Thu, 11 Aug 94 11:04:22 MDT
 From:    Sharon.E.Badian@att.com
 Apricot Butter (modified slightly from recipe in Time Life Cookbook
 			on Preserving)
 2 lbs very ripe apricots, pitted and cut in quarters
 1 1/3 cup sugar
 Run apricots through a food mill. Combine apricots and sugar in
 a bowl and let sit for 2-3 hours. Heat puree in a non-reactive
 saucepan (i.e. not aluminium) over medium-low heat until thick.
 Stir often. Pour into sterilized jars. Store in freezer or
 You must use very ripe soft apricots. Unripe apricots will not
 soften up.
 Makes about 3 cups.
 kwvegan vegan