Sugar-Free Apricot Butter - cooking recipe

Ingredients

1 lb dried apricot
1 cup white grape juice
1 (12 ounce) can apple juice concentrate
2 tablespoons lemon juice
1 lemon, seeded & chopped
1 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon allspice
1 dash salt (optional)

Preparation

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.