Apricot Butter Recipe
This apricot butter recipe has a thick, jam-like texture, sweet-tart flavor, and a beautiful rich orange color. It's made with just 3 simple ingredients and is naturally dairy-free.
Ingredients
- 3 pounds halved and pitted ripe apricots about 1250 grams
- 1 cup water
- 1 cup sweetener of choice honey, maple syrup, organic cane sugar, brown sugar, or coconut sugar
- 2 tablespoons fresh lemon juice
Instructions
- Add the halved and pitted apricots, water, sweetener of choice, and lemon juice to a large pot or Dutch oven. Stir.
- Bring to a boil over medium-high heat and then reduce to a lively simmer. Simmer for about 20-30 minutes or until the fruit is very soft, stirring occasionally.
- Turn off the heat and use an immersion blender (or food processor) to puree the fruit mixture. Optional step: for a super smooth and silky texture, press the fruit puree through a fine mesh strainer.
- Return the apricot mixture to the stove and cook over medium-low heat for 1 1/2 to 2 hours, stirring occasionally, until it thickens. You can test to see if it's done by putting a spoonful of apricot butter on a plate. If no liquid seeps from the edges, it’s done.
- Ladle the fruit butter into glass jars leaving about an inch of room at the top. Wipe the rims clean. Let it cool to room temperature before tightly sealing them with a lid. Store in the fridge for up to 3 weeks or the freezer for up to 1 year.
Notes
Make It Your Way: Substitutions & Variations
Add-ins - lemon zest, vegan butter for extra richness (or unsalted butter if not dairy free)
Variations
Peach butter - use fresh peaches in place of the apricots.
Blueberry butter - use fresh blueberries or another berry or a combination of berries.
Citrus butters - use any type of citrus such as lemons, limes, grapefruit, oranges, or a combination of citrus fruits. Remove the rind and white pith, and increase the amount of sweetener if needed. Once blended, push the mixture through a fine mesh strainer before cooking it down to remove the pulp.