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Apricot Butter
This smooth and flavorful apricot butter is adapted from a tested Ball canning recipe, with one key improvement—no peeling required. The thin skins dissolve completely during cooking, making the process easier while actually improving the color and taste of the finished preserve.
👥 48 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 30 min🔥 Cook: 2h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●blender
- ●food processor
- ●slow cooker
📝 Preparation Steps
1
Wash the apricots under cold running water and drain well. Halve, pit and then coarsely chop the fruit. No need to peel them—the skins dissolve during cooking and enhance the flavor.
Apricots (halved, pitted and diced (about 16 to 24 medium))2 lbs
2
In a large stainless steel saucepan, combine the apricots and water. Bring to a boil over medium-high heat. Reduce heat and simmer gently, stirring occasionally, for about ⏱️ 20 minutes, or until the apricots are very soft.
Apricots (halved, pitted and diced (about 16 to 24 medium))2 lbs
3
Use an immersion blender directly in the pot to puree the mixture until smooth, or transfer in batches to a food mill or food processor. You should have about 6 cups of apricot puree at this stage.
4
Return the puree to the pot (or transfer to a crockpot if using that method). Add the sugar and lemon juice, stirring until the sugar dissolves completely.
Sugar3 cupsLemon Juice (fresh or bottled, for flavor—not preservation)2 Tbsp
5
Bring the mixture to a boil over medium-high heat, then reduce to the lowest heat and simmer uncovered, stirring frequently, until the butter thickens and holds its shape on a spoon. This takes 1 to ⏱️ 2 hours on the stovetop, usually closer to 1½ hours. Stir often to prevent scorching, especially toward the end.
6
Crockpot option: Cook on high for 3 to ⏱️ 4 hours, uncovered, until thick. Stir occasionally, but it’s less prone to burning in a slow cooker.
7
When the apricot butter is nearly done, prepare a water bath canner, sterilize your jars, and warm your lids and rings.
8
Ladle the hot butter into jars, leaving ¼ inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for ⏱️ 10 minutes (for both half-pints and pints). Adjust processing time for altitude as needed.
Nutrition Facts
calories
57 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
14 g
sodium Content
0.4 mg
protein Content
0.3 g
carbohydrate Content
15 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.04 g
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