Homeeasy Apricot Butter

Apricot Butter

Posted in : easy, food, fresh, fruit, healthy, jam, natural, recipe, vegan, vegetarian on by : Jeanette Rueb Tags: , , , ,

One of our friends has a big apricot tree in their yard, and it produces more fruit than they know what to do with. This summer, a group of us went and picked several pounds of ripe apricots, and I went on an apricot-baking spree. One of the first things I made was apricot butter, which has about the same texture as apple butter. It’s great to use in place of jam on a PB&J, on toast by itself or with cream cheese, or in plain yogurt to make apricot yogurt!

This recipe is great because it’s super simple. If you can turn on your stove and heat up a pot of stuff, you can make this recipe. It’s really that easy. You will also need either a regular blender or an immersion blender. An immersion blender is a bit easier because you don’t have to wait for the apricots to cool before blending them, whereas, with a stand blender, you’ll need to let them cool, lest you want to risk a hot, fruity explosion.

1 lb Apricots (or enough to fill a medium saucepan)
1/4 – 1/2 cup Honey
1 tsp Cinnamon

Rinse, halve, and pit the apricots. If you have an immersion blender, place the halves in a medium saucepan and set it over medium heat, stirring to heat everything through evenly. Take a potato masher or a wooden spoon and do your best to mush down the apricots into a paste. Let the mush sit over the heat for a bit, and after a few minutes, the apricots will start to liquefy. Use your immersion blender to puree the apricots.

If you don’t have an immersion blender, toss your apricot halves into a stand blender and puree them before putting them in the pot.

Once you have your pureed apricots in your saucepan, cover it and let the puree simmer on medium-low heat for about an hour, stirring occasionally to make sure they don’t stick to the bottom of the pot. Once you can pull a spatula through the puree and see the bottom of the pot, or otherwise see that the mixture is thick enough that you could spoon it onto toast and spread it, take the pot off the stove and can the apricot butter while it’s still hot. Let the jars cool on the counter for a bit before transferring them to the fridge.

Leave a Reply

%d bloggers like this: