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What a lovely recipe Deb Wolf, the apricot butter is devine. Smooth, creamy, silky and full of flavor. I didn't have a lemon so I used a lime, which worked beautifully in this recipe. Next time, I will omit the rind, as I found it made the butter a little bitter. That said the butter is sweet, tart and tangy, just wonderful. I served it over tea biscuits and homemade waffles so far, it was wonderful on both. Thank you so much for sharing your recipe. Made for The Land of Figs and Apricots/NAME.
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*