Silky Apricot Butter

By Hklbrries

Use this rich butter as a cake filling, dessert topping or condiment.

Note: This butter can be prepared with unpeeled apricots. It will have a coarser texture but a more robust flavor.

Note: See "Canning – Yes, We Can" in this collection.

Ingredients

• 2 pounds apricots, peeled, halved and pitted (see note)
• 1/2 cup water
• 3 cups granulated sugar
• 2 tablespoons lemon juice

Details

Servings 6

Preparation

Step 1

In a large stainless steel saucepan, combine apricots and water. Bring to boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until the apricots are soft, about 20 minutes.

Working in batches, transfer apricot mixture to a food mill or a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 6 cups of apricot puree.

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, until mixture thickens and holds its shape on a spoon. Stir in lemon juice.

Meanwhile, prepare canner, jars and lids.

Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot apricot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes (adjusting for altitude.) Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Note: This butter can be prepared with unpeeled apricots. It will have a coarser texture but a more robust flavor.

Nutrition Information:
Per (1-ounce) serving
50 calories
0 g fat
Less than 1 gram protein
13 grams carbohydrates
0 g cholesterol
Less than 1 gram dietary fiber
Less than 1 milligram sodium