Directions:
To prepare pulp: Wash and stem apricots;
cut into halves pit. Cook apricots until soft, adding only enough
waer to prevent sticking (about 1/2 cup). Press through a sieve
or food mill. Measure 1 1/2 quarts aparicot pulp.
To prepare Butter: Combine apricot pulp
and sugar. Cook until thick enough to round up o a spoon. As mixture
thickens, stir frequently to prevent stickingl Add lemon juice.
ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust
tow piece caps. Process 10 miutes in a boiling water canner. Yield
about 3 pints.
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