Sugar-Free Apricot Butter

Slightly modified from Canning and Preserving Without Sugar by Norma M. MacRae.

• Ready In: 24 hrs 18 mins
• Serves: 80
• Yields: 5 cups

Ingredients

• 1  lb  dried apricot
• 1  cup  white grape juice
• 1 (12 ounce) can  apple juice concentrate
• 2  tablespoons lemon juice
• 1  lemon, seeded & chopped
• 1  teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄4 teaspoon allspice
• 1  dash salt (optional)

Directions

1. Soak dried fruit overnight in fruit juices.
2. If this does not cover the fruit, add enough water to cover.
3. Next day, add chopped lemon [I usually add the lemon zest, juice, and pulp but not the entire lemon].
4. Place in blender to soften hard pieces.
5. Cook over low heat until fruit tastes cooked, about 8 minutes, stirring often.
6. Add spices& simmer until thick, about 10 minutes longer.
7. Pour into hot, sterile 1/2 pint jars, leaving 1/2 inch at top.
8. Cap with hot, sterile lids.
9. Process in boiling water bath for 5 minutes after water returns to boiling.
10. If any jars fail to seal, refrigerate& use within 10 days or freeze.