I found this in my files that I'd thought looked interesting, but didn't have any apricots last year so I didn't try it.

Apricot-Orange Butter

Yield: 3 half-pints

4  cups coarsely chopped apricots

½ cup chopped orange

¾ cup water

2  tbl lemon juice

3½ cups sugar

Cook apricots and orange in water until tender.

Press through a sieve or food mill.

Combine apricot and orange pulp, lemon juice and sugar in a large

saucepot.

Cook until thick enough to round up on a spoon.

As mixture thickens, stir frequently to prevent sticking.

Ladle hot  butter  into hot jars, leaving 1/4-inch headspace.

Adjust two-piece caps.

Process 10 minutes in a boiling-water canner.