4 cups apricot puree

3 cups sugar (or less to suit your taste)

Puree Instructions

​Wash and pit ripe fruit, fill your blender with the apricots and add two tablespoons lemon juice and 1 tablespoon fruit fresh for every quart. 

Save for later: Put this into freezer containers, leaving an inch or more space from the top.

You can also put a piece of wax paper over the top to help keep it from turning.

Butter Instructions

​Combine sugar and puree in a large pot.  Bring to a boil stirring constantly. Cook stirring until thickened 40 minutes to 1 hour.  Pour into 5 half-pint sterilized jars. Seal and water bath.