Apricot Butter
6 cups fruit
3 cups sugar
1/4 cup lemon juice
1 tbspn pumpkin pie spice (taste; add more if desired)
To prepare pulp, cook apricot halves until soft, adding only enough to
water to prevent sticking. Press through sieve or food mill. Measure
pulp.
Add sugar; cook until thick, about 30 mins. As mixture thickens, stir
frequently to prevent sticking. Add lemon juice and spice, pour into
sterilized jars and seal.
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