Fruit Salad Paste

Fruit Salad Paste
Fruit Salad Paste
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  1. 1/2 lb dried peaches
  2. 1/2 lb dried apricots
  3. 1/2 lb dried apples
  4. 1/2 lb prunes
  5. 1 orange
  6. Blanched sweet almonds
  7. Sugar
  1. Wash the dried fruits, cut up the peaches and apricots quite small, and soak them all in sufficient water to cover for 24 hours. Boil all together until tender. Press through a sieve, measure the puree, and to each pint allow 1/2 lb sugar. Return the puree to the pan, add the juice from the orange and the grated rind, and stir, while cooking gently until it boils, then add the sugar and continue stirring until it becomes very thick. Before removing the mixture from the pan, stir in a few blanched almonds (sliced). Press in jars and cover.