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Apricot Butter

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5 pounds apricots
2 1/2 cups sugar
2T lemon juice

Remove pits from apricots. If they are soft enough, you can just push the pits out with your hands.

Cook all the ingredients at a steady boil for 45 minutes.

Take the pot off the stove and puree mixture with a hand blender until very smooth. .

Cook on medium-low about another hour, stirring often. As the butter loses its water, there will be less steam.

Note to self: This is the time when it will stick and burn. Don't go wandering off, stay close and stir frequently.

The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich and smooth.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 6 8-oz jars

 

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