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Apricot Butter

Delicious Apricot Butter: Easy, No-Peel, Low-Sugar Recipe

This Apricot Butter captures the essence of summer with rich flavor and less sugar, perfect for breakfast or as a treat.
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Prep Time 10 minutes
Cook Time 2 hours
Canning Setup Time 10 minutes
Total Time 2 hours 20 minutes
Servings: 16 ounces
Course: Desserts
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Base
  • 4 cups Fresh Apricots halved and pitted
  • 1/2 cup Water
For Sweetening and Flavoring
  • 1 cup Sugar adjust to preference
  • 1/4 cup Lemon Juice fresh or bottled

Equipment

  • large pot
  • Immersion Blender
  • Canning jars
  • Water bath canner

Method
 

Step-by-Step Instructions
  1. Wash and chop apricots, leaving the skins intact. This should take about 10 minutes.
  2. Combine chopped apricots and water in a large pot. Simmer for about 20 minutes until soft.
  3. Puree the apricot mixture until smooth with an immersion blender, about 2-3 minutes.
  4. Return the puree to medium-low heat, add sugar and lemon juice, cook for 1-2 hours until thickened.
  5. Prepare your water bath canner and sterilize jars for at least 10 minutes.
  6. Ladle the apricot butter into jars, process in boiling water for 10 minutes.

Nutrition

Serving: 1ounceCalories: 50kcalCarbohydrates: 12gSodium: 2mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 10mgIron: 0.1mg

Notes

Store opened apricot butter in the fridge for up to 3 weeks or freeze for up to 1 year. Ensure jars are sealed properly for pantry storage.

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