Pineapple-Apricot Jam

Apricot Butter

Apricot Nut Bars

Apricot Ice

Pineapple-Apricot Jam

2 1/2 pounds fresh apricots (7 cups sliced)

3 cups crushed pineapple (undrained)

5 cups sugar

Directions:

Wash and slice apricots.  Mix with sugar and pineapple.  Cook until thick (about 25 minutes).  Pour into sterilized Kerr jars to within 1/4 inch of top.  Put on cap, screw band firmly tight.  Process in boiling water bath 10, minutes.  Yield: 6 eight oz. Jars.

Apricot Butter

10 cups apricots (sliced)

1/2 cup water

sugar

2 tablespoons orange juice (concentrate)

1 tablespoon grated orange rind

Directions:

Wash, pit, and slice apricots.  Add water and cook until soft.  Press through sieve.  Measure and to cup pulp add 2/3 cup sugar.  Add juice and grated orange rind. Cook until thick (about 10-15 minutes).  Pour into sterilized Kerr jars to within a 1/2 inch of top.  Put on cap, screw band firmly tight. And process in boiling water bath 10 minutes. Yield: 8 eight oz. jars.

Apricot Nut Bars

    1-cup flour

    Dash of salt

    ¼ cup butter

    ½ cup snipped dried apricots

    ¾ cups packed brown sugar

    2 eggs

    ½ cup shredded coconut

    1 tsp vanilla

    2 Tablespoons flour

    2 Tablespoons butter

    2 teaspoons shredded orange peel

    1 ¼ cup powdered sugar

    1-2 tablespoons juice of orange

    ½ cup chopped walnuts

Combine flour and salt. Cut in butter until crumbly; press into bottom of a lightly greased 11x7x1 ½-baking. 10pan.

Bake at 375 fir 1 minutes. Meanwhile in a small saucepan combine apricots and enough water to cover. Bring to boiling; reduce heat. Simmer covered for 10 minutes; drain. Stir together brown sugar and eggs till combined. Stir in drained apricots, walnuts, coconut, and vanilla. Add flour; stir until combined. Spread apricot mixture evenly over baked crust. Bake 375 for 15 minutes; cool.  For the frosting: beat butter and orange peel with mixer until combined. At low speed gradually beat in the powdered sugar. Add orange juice a little at a time, until it is spreading consistency. Spread frosting over cooled bars and sprinkle with the walnuts.

Apricot Ice

Put through a ricer or a sieve…or not I didn’t jus blended the fruit up as best as possible.

3 ½ cups canned or fresh apricots

2 ¼ cups orange juice

6 tablespoons lemon juice

1 cup sugar

Stir in a pot, bring to boil for 5 minutes. Chill then churn freeze.

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