24 medium apricots
3 cups sugar
2 tablespoons lemon juice
To prepare pulp: Wash and stem apricots; cut in haves; pit. Cook apricots until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. Measure 1 1/2 quarts apricot pulp.
To prepare butter: Combine apricot pulp and sugar. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Add lemon juice.
Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
elvia1313
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