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Pumpkin-Apricot Butter
Ingredients:
1 (29 oz.) can pumpkin
2 c. honey
1 (6 oz.) pkg.dried apricots, finely chopped
1 1/4 c. water
3/4 c. lemon juice
1 tsp. vanilla
1 (29 oz.) can pumpkin
2 c. honey
1 (6 oz.) pkg.dried apricots, finely chopped
1 1/4 c. water
3/4 c. lemon juice
1 tsp. vanilla
Directions:
Combine pumpkin and honey in a saucepan; cook over medium heat until thoroughly heated, stirring occasionally. Add apricots and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 55 to 60 minutes or until thickened. Spoon into jars; cover and store in refrigerator. Makes 6 half pints.
Combine pumpkin and honey in a saucepan; cook over medium heat until thoroughly heated, stirring occasionally. Add apricots and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 55 to 60 minutes or until thickened. Spoon into jars; cover and store in refrigerator. Makes 6 half pints.
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