Apricot Butter

10 c Sliced apricots

1 c Water

Sugar 1/3 c Orange juice

1 tb Granted orange rind

Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run `em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes.