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Apricot and Orange Butter

A community recipe by sparkles

Not tested or verified by Nigella.com

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Introduction

Something sweet!

Ingredients

Serves: -

Metric Cups

1⅖ kilograms fresh apricots Halved and stoned
2 oranges Zested and peeled
water
caster sugar

3 pounds fresh apricots Halved and stoned
2 oranges Zested and peeled
water
superfine sugar

Method

Apricot and Orange Butter is a community recipe submitted by sparkles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the apricot, orange rind and orange juice in a nonreactive pan. and add enough water to just cover.

Simmer gently, uncovered, for about 45 minutes, stirring occasionally with wooden spoon, until the fruit is very soft. Remove from heat.

Using wooden spoon, press the apricot pulp through a fine sieve into a clean pan. For each 570ml/2 1/2 cups puree, add 350g sugar and heat gentle, stirring, until the sugar has dissolved. Bring to the boil over a high heat and boil rapidly for 30 to 40mintues, stirring frequently, until the mixture is thick. Remove from the heat.

Prepare and fill the jars, then seal with waxed discs and cellophane. Leave to cool. Label the jars and store ina cool, dark, dry place for one week before eating. Use within one year.

Put the apricot, orange rind and orange juice in a nonreactive pan. and add enough water to just cover.

Simmer gently, uncovered, for about 45 minutes, stirring occasionally with wooden spoon, until the fruit is very soft. Remove from heat.

Prepare and fill the jars, then seal with waxed discs and cellophane. Leave to cool. Label the jars and store ina cool, dark, dry place for one week before eating. Use within one year.