No matter what time of year it is, apricot butter is a tangy, sweet treat. Served on a soft, mild cheese like brie or ricotta alongside crackers it makes for an upscale addition to the charcuterie while remaining easy to make. Or serve with a fresh loaf of french bread for a simple treat.
Camilla Wynne joins us to share this recipe from her modern canning recipe book, Preservation Society Home Preserves: 100 Modern Recipes.
I COULD GO ON AND ON about how glorious this butter is. Apricots are one of my very favorite fruits, and there’s something about them in this silky guise that’s extra special.
Immersion blender, food mill, food processor, or blender
- 4.4 lbs apricots (about 50 small) 2 kg
- 1 cup apricot nectar 250 mL
- 6 tbsp lemon juice 90 mL
- 4 cups granulated sugar 800 g
- Pit and quarter the apricots. You should have about 13 cups (3 L).
- In a large pot, combine the apricots, apricot nectar and lemon juice. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, for about 30 minutes or until the apricots are very soft and have begun to break down.
- In the meantime, prepare the jars and lids.
- Remove the apricot mixture from the heat and let cool for a few minutes before puréeing. You can do this with an immersion blender, a food mill, a food processor, or a blender. Just don’t overdo it — you don’t want the apricots completely liquefied.
- In a large pot or preserving pan, combine the apricot purée and sugar. Bring to a boil over medium-high heat, stirring often. Boil, stirring often and gradually reducing the heat, until the setting point is reached (see page 17).
- Ladle butter into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
MAKES ABOUT SIX JARS (8 OZ/250 ML EACH)
If using fresh lemon juice, you’ll need about 2 lemons for 6 tbsp (90 mL) lemon juice.
Now run out and get a copy of Preservation Society Home Preserves: 100 Modern Recipes for more delectable preservation ideas.
Preservation Society is a very personal, very particular preserves company. Its founder, Camilla Wynne, creates recipes filled with imagination and heart. Besides the sumptuous jam, jelly and marmalade recipes, there are recipes for syrups, marinades, chutneys, conserves, as well as a dozen recipes that use the original preserve recipe.
Courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with permission. Available where books are sold.
Oh my, I would love this apricot butter on my toast in the morning. Reminds me of the food in Harry Potter books for some reason. My kids would love it too. And they have some digestive issues so I bet it would get them moving internally, hahaha. I love how versatile it is and can be saved for later. Thanks for sharing =)
Thanks, Laura. I also love to have preserves to save in the pantry for the cooler months. It’s like opening a jar of summer!
Wow, this is so much easier than the way that I have been making it. I will try this next time. Thank you!
Apricot nectar, where would you get that? Otherwise awesome and simple recipe.