Recipe for Apricot Butter


3 lb apricots, very ripe
2 tablespoon lemon juice
3 cup sugar
2 tablespoon lemon juice (additional)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice


To Make Apricot Puree: Place apricots, a few at a time, in your blender or food processor and process into a smooth puree. Add 2 Tbsp lemon juice to keep the puree from darkening. If time is short, you can put the puree in the freezer in air-tight containers and make the apricot butter later. Three pounds of apricots should make 1 qt. of puree.

To Make Apricot Butter: Use 1 qt of apricot puree and mix it with the sugar and remaining 2 Tbsp lemon juice, cinnamon and allspice in a large pan. Bring the mixture to a boil and cook until thickened. It is necessary to stir the mixture just about constantly as it will stick to the bottom of the pan and burn if you don't. The length of time it takes to thicken will depend partly on how juicy the fruit was but it will take no less than 20 mins and probably no more than about 45 mins. To judge thickness, spoon a small amount onto a cold dish and see if it sets up to your satisfaction (personal preference enters into this too.....some people like it thicker than others.)

When apricot butter is ready immediately pour it into the hot jars, place lids on top and tighten rings around. Process for 5 mins in a boiling water bath.

This recipe can be doubled or even tripled to make a large batch.

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