1. In a non-aluminum 8-quart pot, combine fruit, nectar and butter. Bring to a boil over medium heat.
2. Reduce heat and stir until apricots are softened, about 10 minutes, stirring frequently.
3. Removed from the heat and skim off any foam.
4. Puree the mixture (in several batches if necessary) and return to the pot.
5. Stir in the sugar and lemon juice. Bring to a simmer and stir until the sugar is dissolved.
6. Reduce to a slow simmer and cook until it is thick enough to mound on a spoon, about 30-40 minutes.
7. Ladle into jars, leaving 1/4-inch headspace. Process in a boiling water canner for 10 minutes.
Notes: Might work with plums, too.
2. Reduce heat and stir until apricots are softened, about 10 minutes, stirring frequently.
3. Removed from the heat and skim off any foam.
4. Puree the mixture (in several batches if necessary) and return to the pot.
5. Stir in the sugar and lemon juice. Bring to a simmer and stir until the sugar is dissolved.
6. Reduce to a slow simmer and cook until it is thick enough to mound on a spoon, about 30-40 minutes.
7. Ladle into jars, leaving 1/4-inch headspace. Process in a boiling water canner for 10 minutes.
Notes: Might work with plums, too.
