Sugar Free Apricot Butter

Slightly modified from canning and preserving without sugar by norma m. Macrae.

Soak dried fruit overnight in fruit juices.

If this does not cover the fruit , add enough water to cover.

Next day , add chopped lemon [i usually add the lemon zest , juice , and pulp but not the entire lemon].

Place in blender to soften hard pieces.

Cook over low heat until fruit tastes cooked , about 8 minutes , stirring often.

Add spices& simmer until thick , about 10 minutes longer.

Pour into hot , sterile 1 / 2 pint jars , leaving 1 / 2 inch at top.

Cap with hot , sterile lids.

Process in boiling water bath for 5 minutes after water returns to boiling.

If any jars fail to seal , refrigerate& use within 10 days or freeze.

dried apricot, white grape juice, apple juice concentrate, lemon juice, lemon, cinnamon, clove, allspice, salt