apricot jellies
gourmet, dec 85

30	oz	can of apricot halves	drain well; puree in mouli, fine disk
3	c	sugar	add, then boil rapidly 3 min
2	T	sweet butter	add, boil 3 more min
6	oz	liquid pectin	remove mixture from heat and add,
pour into 100 sq in pan lined with waxed paper or parchment let cool at room temperature overnight cut into squares (or other shapes) dredge in granulated sugar and store