Instructions: Prepare home canning jars and lids according to manufacturers instructions. Cook apricots and orange in water until tender. Press through a sieve or food mill.

Combine apricot and orange pulp, lemon juice and sugar in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.

Ladle hot butter into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

This recipe yields about 3 half-pints.

Yield: 3 half-pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.