Silky Apricot Butter

Submitted by Samantha in Ut

"This is perfect for a cake filling or a dessert topping. This is from the Ball Complete Book of Home Preserving. This recipe is for 0-1,000 feet elevation adjust for your area."

 

• Ready In: 1hr
• Ingredients: 4
• Yields: 8 oz jars
• Serves: 6

ingredients

• 2 lbs apricots, peeled, halved and pitted
• 1⁄2 cup water
• 3 cups granulated sugar
• 2 tablespoons lemon juice

directions

1. In a large stainless steel saucepan, combine apricots and water. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
2. Working in batches, transfer apricot mixture to a food mill or food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquify. Measure 6 cups of apricot puree.
3. In a clean large stainless steel saucepan, combine apricot puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
4. Prepare canner, jars and lids.
5. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim and place lids.
6. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.

Reviews

[JenniB58]

Very tasty however...there is no way to get 6 c of apricot puree from 2 lbs of apricots! I got 4 cups, adjusted the sugar accordingly. Recipe should also mention the easiest way to peel apricots is to blanch them first.