Apricot Honey Butter

Deb Wolf's Note:

This lovely butter is perfect on pancakes, toast, and bagels. It makes 1 pint, so it's perfect for trying and tasting before investing the time for a large batch.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 1 pint

• 2 cups dried apricots, chopped before measuring
• 2 lemons
• 2 cups water
• 2/3 cup liquid honey

Directions:

1. Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
2. Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
3. Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
4. CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
5. Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
6. Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
7. Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.

Reviews

[Debber]

Wow! This is SO pretty and SO easy AND it uses honey....we have our own beehives, so have an abundance of honey. And I love using honey in canning products, too. Oh, and did I mention the flavor is EXCELLENT! :-) *Made for My Three Chefs ~ Summer Canning ~ June 2007*