Sugar-Free Apricot Butter |
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Prep Time: 1440 Minutes Cook Time: 18 Minutes |
Ready In: 1458 Minutes Servings: 4 |
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Slightly modified from Canning and Preserving Without Sugar by Norma M. MacRae. Ingredients:
1 lb dried apricot |
1 cup white grape juice |
1 (12 ounce) can apple juice concentrate |
2 tablespoons lemon juice |
1 lemon, seeded & chopped |
1 teaspoon cinnamon |
1/2 teaspoon clove |
1/4 teaspoon allspice |
1 dash salt (optional) |
Directions:
1. Soak dried fruit overnight in fruit juices.
2. If this does not cover the fruit, add enough water to cover.
3. Next day, add chopped lemon [I usually add the lemon zest, juice, and pulp but not the entire lemon].
4. Place in blender to soften hard pieces.
5. Cook over low heat until fruit tastes cooked, about 8 minutes, stirring often.
6. Add spices& simmer until thick, about 10 minutes longer.
7. Pour into hot, sterile 1/2 pint jars, leaving 1/2 inch at top.
8. Cap with hot, sterile lids.
9. Process in boiling water bath for 5 minutes after water returns to boiling.
10. If any jars fail to seal, refrigerate& use within 10 days or freeze.
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