Apricot Butter
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INSTRUCTIONS
1. Wash and pit apricots; put through a food chopper or chop finely. 2. In a preserving kettle, combine apricots, sugar, orange juice and rind. 3. Cook uncovered over medium heat about 1 hour until mixture is thick enough to spread, stirring occasionally. 4. Remove from heat and skim off foam with a metal spoon. 5. Ladle into hot, sterilized jars and seal immediately. Makes approximately 10 half-pints. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (227g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 109 | ||
| Calories from Fat: 8 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.9g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.3mg | 0 % | |
| Potassium 587.4mg | 15 % | |
| Total Carbohydrate 25.2g | 7 % | |
| Dietary Fiber 4.5g | 18 % | |
| Sugars, other 20.7g | ||
| Protein 3.2g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 109
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