Apricot Butter

Marie Overton
Jun 5
2 min read

https://www.youtube.com/watch?v=AGEFzfibNHU

Apricot butter is an excellent method for preserving apricots. Unlike jam, fruit butters contain less sugar and more spices, yet they are used in much the same way. I particularly love having it warm on toast, but it also pairs well with waffles, ice cream, and a variety of other foods.

Ingredients to Make apricot Butter:

6 cups apricot puree (pitted, halved and blended)
3 cups brown sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1/16 teaspoon cloves

Making the apricot Butter:

Water rinses orange apricots in a metal colander over a kitchen sink with a dark granite countertop, creating a fresh, clean atmosphere.

Wash, peel, pit, halve and blend 6 cups of apricots.

Hands holding an apricot over a blender, removing the pit with a knife. Colander with apricots is beside on a speckled countertop.

Prepare Your Canning Equipment:

Prepare your boiling water bath canner with enough water to cover 2 half pint-sized jars with 1-2 inches of water. Place the water bath canner on the stove on low to medium heat. Next, prepare your jars by making sure they are clean and hot. Now that your equipment is ready, it is time to start making apricot butter.

Top view of a blender filled with smooth orange purée, resting on a speckled countertop. The blender lid is off to the side.

In a large pot, mix the apricots, sugar, juice and spices.

Hand holding 1/16 tsp of cloves over a spice mix in a pan on a speckled countertop. Text reads: 1/16 teaspoon Cloves.

Simmer until thickened.

Hands holding a blue strainer lid above a pot with a wooden spoon, on a speckled countertop. A blue bowl and sponge are nearby.

Using a jar funnel, pour or ladle the butter into clean, hot, half pint-sized jars leaving 1/4 inch headspace. Place the lids and rings on until fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

A person in an apron pours red sauce from a ladle into jars on a granite countertop. A pot is in the background. Text "Marie" visible.

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard displays water bath cooking times at different elevations. Jars and orange backdrop visible, creating a rustic kitchen vibe.

After the timer has gone off, remove the lid, turn off the heat and let it cool for 5 minutes.

Hand uses green tongs to lift a sealed jar of brown preserves from a countertop. Three jars are lined up behind on a cloth. Kitchen setting.

Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away. If they did seal, remove the rings and wash them in hot soapy water.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.